Gluten Free Coconut and Raspberry Chocolate Fondants.

Does anyone else think GBBO was unfair on Wednesday?


GBBO to those not in the know is the Great British Bake Off. I love it! Watching them create those masterpieces and how they think some of them up – unbelievable!


But Wednesday night I was livid. Poor Iain! It wasn’t even his fault – Diana removed his ice cream from the freezer. Why would you do that Diana? Why?!


So this is my tribute to Iain and their first challenge – the melty sponge. Mine is a helluva lot simpler  (there’s a reason I’m not on GBBO!) but still damn tasty. AND it uses the vegan chocolate from Seed & Bean Coconut and raspberry chocolate. So a winner on all rounds (except for poor Iain).


And on a side note, I may or may not be having this for breakfast.

Ingredients (for 3 fondants):

85g Seed & Bean Dark Chocolate with Coconut and Raspberry

2 Tbsp. Gluten Free Flour (I used Dove’s)

75g butter

75g caster sugar

1 Tsp. vanilla extract

1 egg

Preheat the oven to 180C. Grease 3 ramekins, then melt together the butter and chocolate in a bain marie. Stir, and when it’s melted remove from the heat. Beat the egg with the caster sugar, then add in the vanilla extract and the flour. Fold in the melted chocolate and divide between the ramekins. Cook for 10 minutes, then remove and eat up – perfect with cream! These can be covered in cling film and chilled for up to 2 days, but remove from the fridge at least 45 minutes before cooking to bring it to room temperature.



I tried to tip it out to look all professional but it failed! Let me know if you manage to do it. If not, trust me, it still tastes amazing.


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