Fondente al cioccolato e lamponi: a delicious cake, gluten-free, reserved for chocolate lovers. To be prepared also for Valentine's Day, when a chocolate dessert is always a great choice. Especially since this fondant, made with only 4 ingredients, is accompanied by a delicious orange caramel sauce and lots of fresh raspberries. That make the dessert elegant and, with their acidity, contrast pleasantly with the dense and intense taste of chocolate fondant.
If you love chocolate cakes and look for inspiration (not only for February 14th), don't forget to take a look at my 23 RECIPES OF EASY AND REFINED CHOCOLATE SWEETS. From cakes to tarts, passing through delicious spoon desserts and delicious Sicilian specialties such as RICOTTA AND CHOCOLATE TART.
Chocolate and raspberry fondant is gluten-free, so it's the perfect dessert for celiacs. Although the considerable amount of butter makes it decidedly caloric. The recipe is by Ernst Knam, that turned this rustic dessert French into a truly refined dessert. Raspberries are a personal addition to me, because I don't like excessive sweetness and I needed a sour note that would make the dessert more interesting.
The dessert is very, very easy to prepare, but I tell you right away that you have to be patient with the cooking times. The chocolate fondant, In fact, bakes in a bain-marie oven for at least 2 hours and thirty to 140 degrees. Only in this way will it maintain that inner softness that is its main feature
If you want to try a more rustic version of chocolate fondant, in the form of cake baked in the oven, do not waste FONDANT AU CHOCOLAT in the original recipe French. A poem. If you are looking for other ideas for SWEETS GLUTEN, including the yummy SOFT CAKE HAZELNUT. And now I wish you good day.
FOR CHOCOLATE FONDANT:
250 grams of dark chocolate 70%
225 grams of butter
125 grams of powdered sugar
a pinch of fine salt
FOR THE SAUCE:
100 grams caster sugar
250 milliliters of orange juice
25 milliliters of Cointreau
3 grams of rice flour or potato starch or maizena
fresh raspberries, to taste
To prepare the chocolate fondant, preheat the oven to 140 degrees static. Coarsely chop the chocolate and melt it in a bain-marie or microwave with butter.
As the chocolate and butter melt, put the whole eggs in a whisk with icing sugar and a pinch of salt. Mix with a whisk quickly to mix the ingredients: you don't have to mount them but just get a homogeneous cream. When the chocolate and butter are melted, mix to mix and let cool to a temperature of 35 degrees. When the chocolate is lukewarm, add it to the egg and sugar mixture, stirring carefully until a smooth and homogeneous mixture is obtained.
Butter and flour a plumcake mold (if you want to cut the cake into slices) or round (if you want to cut it like a cake) and carefully lining it with food film. Pour the dough for the chocolate fondant into the mold, level it and cook at 140 degrees in a water bath in a static oven for about 2 and a half hours. For cooking in a water bath you must put the mold inside a baking sheet filled with water up to half the height of the mold. Do not worry, because cooking at 140 degrees in a bain-marie does not damage the food film in the slightest.
For the sauce, put the sugar in a saucepan and cook over a very low heat until the sugar takes on a dark golden color. At this point, add the orange juice and let the sauce be reduced by half. You will see that the sugar will initially clot but then, with cooking, will come back to melt. In a bowl, dissolve rice flour or starch in cointreau (you can also use rum). When the caramel sauce and orange juice has been reduced by half, combine the mixture of liqueur and starch and stir until a homogeneous and smooth emulsion is obtained. The sauce, cooling down, It will thicken.
Churn out the chocolate fondant after it has completely cooled. You can store the fondant in the refrigerator until you use it. Serve the chocolate fondant with the orange caramel sauce and decorate it with fresh raspberries. Bon appétit!