Gluten Free Salted Caramel Chocolate Fondant
I’m catching up with my Great British Bake Off gluten free challenge. If you haven’t been following, I’m trying to produce a gluten free dish to fit into the theme for each episode. Sometimes, I even have a go at the technical challenge. I’m up to dessert week and that means I get to eat make chocolate fondant. The contestants had to make a “saucy pudding”, a tiramisu cake and the infamous Baked Alaska. I was going to have a go at the tiramisu cake, but then I was reminded of the “molten chocolate” puddings that Kate made and decided to have a go at those.
And I’m pleased to say that they came out really well. I made some minimal changes to Kate’s recipe, but not too many.
Gluten Free Salted Caramel Chocolate Fondant
2014-09-11 00:49:35
Yields 4
Prep Time
3 hr 30 min
Cook Time
12 min
Total Time
3 hr 42 min
For the Salted Caramel
- 1tblsp golden syrup
- 65g caster sugar
- 80ml double cream
- 1/2 tsp rock salt
For the fondant
- 55g unsalted butter
- 100g organic (70-85% cocoa solids) dark chocolate
- 30g gluten free plain flour
- 3 eggs
- 30g caster sugar
- 35g dark muscovado sugar
- pinch salt
- Cocoa powder
First, make the salted caramel
- Gently heat the golden syrup, caster sugar and 4 tblsp of water in a pan until the sugar dissolves.
- Bring to the boil and then remove from the heat.
- Stir in the cream and salt.
- Pour into an ice cream tray and place in freezer for at least two hours.
For the fondant
- Lightly grease four pudding moulds and dust with cocoa powder.
- Melt the butter in a saucepan.
- Break the chocolate into small pieces and add to the melted butter. Allow to melt.
- Leave to cool slightly and then stir in the sieved flour.
- Put the eggs in a large heatproof bowl over a pan of simmering water and beat with an electric beater. Gradually add the sugars and keep beating until the mixture is pale and fluffy.
- Remove from the heat and carefully fold in the chocolate mixture. Be careful not to knock too much air from the mixture.
- Fill the moulds evenly and then place in the fridge for an hour
- Preheat the oven to 180c.
- Remove the moulds from the fridge and the caramel from the freezer.
- Scoop out a "cube" of caramel (it won't actually have frozen) for each pudding and push it into the fondant mixture, making sure the mixture seals the caramel in.
- Place all the moulds onto a baking tray and then bake in the oven for 12 minutes (the sides should be cooked, but the centre should be wobbly).
- Leave to rest for 5 minutes and then run a table knife around the inside of the mould.
- Turn the fondant out onto a plate and serve with cream or ice cream.
Notes
- For best results, make caramel a day in advance - it will be easier to work with after this extra time in the freezer
- These fondants are delicious served with home made vanilla cream - beat double cream with vanilla seeds and icing sugar.
Adapted from Kate Henry's Chocolate and salted caramel molten puddings
Adapted from Kate Henry's Chocolate and salted caramel molten puddings
This is Mahala http://www.barefootblog.co.uk/
I’ve never, tried to make a fondant, but your instruction are really clear I might just have to give this a go.
I am now very very hungry, the salted caramel inside gooey fondant sounds like heaven on a plate.
oh wow that looks so nice. Definitely going to have to give that a try.
This looks brilliant. I have a few friends who can’t have gluten, so am always looking for more recipes to try out on them…
These look so yummy! I love the sound of the recipe and there’s nothing better than gluten free must eats! Well done! x