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.
- 1tblsp golden syrup
- 65g caster sugar
- 80ml double cream
- 1/2 tsp rock salt
- 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
- 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.
- 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.
- 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.