Gluten-free chocolate fondants

Ingredients

• 125 g of dark chocolate
• 125 g of unsalted butter
• 2 eggs, plus 2 egg yolks
• 100 g of caster sugar
• 40 g of rice flour
• 1/2 tsp salt

Instructions

1. 1

   Preheat the oven to 200°C/gas mark 6. Grease 6 ramekins with butter and generously dust with cocoa, tapping out any excess. Pop your prepared ramekins in the fridge until needed

2. 2

   Melt the chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water. Once completely melted, set aside to cool for 10 minutes

3. 3

   In the meantime, whisk together the eggs, egg yolks and sugar until pale and thick and the drips from the lifted beaters leave a slowly disappearing ribbon trail in the bowl

4. 4

   Sift over the rice flour and use a large metal spoon to fold it into the egg mixture. Next, pour in the cooled chocolate and butter and fold in with the salt using a large metal spoon. Be careful not to knock all the air out of the mixture

5. 5

   Take the ramekins out of the fridge and divide the mixture between them (they should be filled to just shy of the top). Pop them on a baking tray and bake for 12 minutes

6. 6

   Turn out onto plates or serve straight from the ramekins