Gluten and butter-free chocolate fondant

Gluten and butter-free chocolate fondant

Preparation : 10 minutes | Cook : 15 minutes

For 4-6 persons :
  •     250-280g cooked red beans (1 small can)
  •     200g dark chocolate dessert
  •     3 eggs
  •     3 tablespoons of agave syrup (you can use less or not at all!)
  •     3 tablespoons of vegetable oil (olive, coconut,…)
  •     Optional: pieces of hazelnuts or crushed almonds if you want to add crunch.
Cooking method
Mix the melted chocolate, beans, eggs, agave syrup and oil.
The preparation is ready to put in the oven!
  1.     Preheat the oven to 180°c.
  2.     Melt the chocolate in a double boiler. (If you have a food processor, program 5 minutes at 55°c).
  3.     In a blender, add melted chocolate, kidney beans, eggs, agave syrup and oil. Mix until the batter is homogeneous.
  4.     Pour the preparation into a rectangular mould: oil the dish with a brush if necessary.
  5.     Bake for about 15-20 minutes.
Tip: The cake is crumbly when it comes out of the oven. Wait until it cools down before putting it on a rack or a serving dish.

Variant : With coconut oil 🥥, the fondant will have an exotic flavour.

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