Recipe type: Desserts
Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 2 fondants
Sponge baby cakes with a rich and gooey moelleux centre. Absolute chocolate perfection.
  1. pre-heat oven to 180°C fan (200°C static).
  2. butter bottom and sides of 2 darioles/basins/ramequins/silicone moulds - I use THESE.
  3. melt butter and broken up chocolate, either in a bain-marie or in the microwave, stir to melt the last bits of chocolate, and leave aside to cool slightly.
  4. using a hand-held electric whisk, whip the whole egg until frothy, then add stevia, erythritol and vanilla, and continue to whip to reach a pale and foamy consistency.
  5. gently fold melted chocolate mix into whipped egg, and then fold in the sesame flour.
  6. scoop into your baking vessels and bake (on 3rd height level) for 11 minutes - the tops should be firm to the touch.
  7. remove from oven, wait 15 seconds, then run a spatula or knife around the sides of each fondant, and turn them out onto serving plates.
  8. sprinkle with icing 'sugar' and serve immediately.
You can swap sesame flour for 30g fine hazelnut flour or almond flour.

For a slightly crispy outer layer, sprinkle some unsweetened cocoa powder over the buttered moulds before you fill them.

It's fine to bake fondants in silicone muffin moulds - they turn out perfectly every time and they're easy to un-mould due to the flexible material.

Once you fill the moulds, you can freeze them for up to 1 month - bake from frozen with an extra 5 minutes baking time.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 Calories: 323 Fat: 28g Net Carbs: 2g Protein: 11g
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