Chocolate fondants were one of the first desserts author Naomi Devlin mastered after going gluten free. Chestnut flour makes the little puddings seem more chocolatey. There is nothing tricky about these – just prepare your moulds carefully and keep checking on the fondants as they cook. You can prepare them up to 24 hours in advance and keep them in the fridge until you are ready to bake and serve – just add a couple of minutes to the baking time if cooking from chilled.

  • 20 mins
  • 4
  • Medium


  • 125g dark chocolate (60–70 per cent cocoa solids)
  • 125g unsalted butter, plus extra for greasing
  • Cocoa powder for dusting
  • 4 medium eggs
  • 75g light muscovado sugar
  • A pinch of sea salt
  • 40g chestnut flour
  • 25g gluten free white flour or rice flour


Preheat the oven to 195°C/Fan 175°C/Gas 5.
Break the chocolate into small pieces, put into a heatproof bowl with the butter and set over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stir, then set aside to cool a little.
Meanwhile, generously butter the moulds and dust the inside with cocoa powder to coat completely. Put into the fridge to chill.
Whisk the eggs, sugar and salt together, using an electric hand whisk or balloon whisk, until thick, pale and mousse-like. Add the melted chocolate mixture in a thin, steady stream, whisking constantly, until thick, smooth and glossy.
Sift the flours together over the mixture and fold in gently, using a spatula or large metal spoon, until fully incorporated. Pour the mixture evenly into the moulds.
Bake for 10–12 minutes until the fondants are risen and firm on the top, but still wobbly if pressed. The top should look like cake, not glossy at all. Check after eight minutes just in case your oven is a little fierce.
Using a cloth to protect your hand, tip each gluten free chocolate fondant out onto a plate almost immediately and tuck in! Whipped cream is an excellent companion.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think