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Gluten-free chocolate fondant cake

Fondant chocolat présentation
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A chocolate fondant cake… a cake moist and full of flavour!


Two textures for twice as much taste!

Gluten-free, cooked at low temperature…



– 4 eggs
– 70 g. almonds puree
– 50 g. whole sugar
– 50 g. maple syrup

– 100 g. brown rice flour
– ½ teaspoon baking soda

– 200 g. chocolate
– 50 cl. rice milk


Homemade recipe preparation

Chocolate fondant cake paste

– Separate the egg whites from the yolks and whisk the egg whites until stiff.

– Whip the yolks with the sugar, then with the maple syrup, and the almond puree.

– Add flour and baking soda.





Chocolate fondant cake paste

– Melt the chocolate in a bain-marie with the vegetable milk. Mix them in the preparation.

– Add the whites to the mixture delicately.





– Pour into the oiled cake pan.

Chocolate fondant cake pan

Let the cake paste rest in the cake pan for about 20 minutes at room temperature to form 2 layers of different textures.

Chocolate fondant cake layers

Low temperature cooking:

Preheat the oven to 140°C/284°F, cook for 15 minutes at 140°C/284°F, then 2h15 to 100°C/212°F.

Leave it in the oven until ready to serve, to taste it warm … delightful!

Chocolate fondant cake shot glass

Did you taste this gluten-free chocolate fondant cake recipe?

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