{"id":22449,"date":"2021-04-01T09:41:32","date_gmt":"2021-04-01T08:41:32","guid":{"rendered":"https:\/\/www.livebetter.eu\/?p=22449"},"modified":"2026-03-19T17:44:05","modified_gmt":"2026-03-19T16:44:05","slug":"fondant-au-chocolat-gluten-grain-free-recipe","status":"publish","type":"post","link":"https:\/\/staging2.livebetter.eu\/en\/ricetta-fondant-au-chocolat-gluten-grain-free\/","title":{"rendered":"Fondant au chocolat"},"content":{"rendered":"

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Our amazing Claudia from VitalmenteBio<\/strong><\/span> has created a new version of the classic fondant au chocolat: GLUTEN- and GRAIN-FREE, sweetened with erythritol and with very little sugar (only what\u2019s naturally in the dark chocolate). That means it\u2019s much lower in carbs than a traditional fondant.<\/p>\n

Let me know what you think, I absolutely loved it! It\u2019s a simple dessert, but one that will definitely impress.<\/p>\n<\/div><\/div><\/div>

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Our amazing Claudia from VitalmenteBio<\/strong><\/span> has created a new version of the classic fondant au chocolat: GLUTEN- and GRAIN-FREE, sweetened with erythritol and with very little sugar (only what\u2019s naturally in the dark chocolate). That means it\u2019s much lower in carbs than a traditional fondant.<\/p>\n

Let me know what you think, I absolutely loved it! It\u2019s a simple dessert, but one that will definitely impress.<\/p>\n<\/div><\/div><\/div>

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Ingredients<\/em><\/h3><\/h1><\/div>

makes 4 cakes<\/em><\/strong><\/p>\n

80 g butter
\n80 g erythritol Live Better<\/strong><\/span><\/a>
\n2 whole eggs + 1 yolk
\n2 Choko Loco bars<\/strong><\/span><\/a> o 150 g dark chocolate 65%\/70%
\n20 g almond flour
\n10 g Live Better cocoa powder<\/strong><\/span><\/a>
\n1 pinch of salt
\nNatural vanilla, to taste<\/p>\n

DAIRY-FREE VERSION<\/strong>: replace butter with ghee or 60 g coconut oil.<\/p>\n<\/div><\/div><\/div>

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Ingredients<\/h3><\/h1><\/div>

makes 4 cakes<\/em><\/strong><\/p>\n

80 g butter
\n80 g erythritol Live Better<\/strong><\/span><\/a>
\n2 whole eggs + 1 yolk
\n2 Choko Loco bars<\/strong><\/span><\/a> o 150 g dark chocolate 65%\/70%
\n20 g almond flour
\n10 g Live Better cocoa powder<\/strong><\/span><\/a>
\n1 pinch of salt
\nNatural vanilla, to taste<\/p>\n

DAIRY-FREE VERSION<\/strong>: replace butter with ghee or 60 g coconut oil.<\/p>\n<\/div><\/div><\/div>

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Preparation<\/em><\/h3><\/h1><\/div>
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Preparation<\/em><\/h3><\/h1><\/div><\/div><\/div>
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Beat the eggs, erythritol, and vanilla with an electric whisk or stand mixer until the mixture becomes pale, airy, and frothy.<\/p>\n

Melt the chocolate in a double boiler. Once melted, add the butter and stir until you get a smooth cream.<\/p>\n

Fold the chocolate-butter cream into the egg mixture. Then add the almond flour, cocoa powder, and a pinch of salt.<\/p>\n

Grease 4 ramekins with butter, dust with cocoa powder, and fill with the batter.<\/p>\n

Bake in a fan oven at 180\u00b0C for 12\u201315 minutes.
\nThe less you bake them, the more molten the center will stay. It all depends on your taste and your oven! The first time, you\u2019ll need to experiment to find your perfect baking time.<\/p>\n

Elena\u2019s tip:<\/u><\/strong>: I tried baking two with different cooking times. The second one was underbaked, and when I flipped the ramekin, the cake didn\u2019t come out because the edges weren\u2019t set yet. The trick is to bake the outside enough while keeping the center soft!<\/em>!<\/p>\n

Serve with a dusting of powdered sugar and fresh raspberries or strawberries. You can also add a scoop of vanilla ice cream.<\/p>\n<\/div><\/div><\/div>

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Beat the eggs, erythritol, and vanilla with an electric whisk or stand mixer until the mixture becomes pale, airy, and frothy.<\/p>\n

Melt the chocolate in a double boiler. Once melted, add the butter and stir until you get a smooth cream.<\/p>\n

Fold the chocolate-butter cream into the egg mixture. Then add the almond flour, cocoa powder, and a pinch of salt.<\/p>\n

Grease 4 ramekins with butter, dust with cocoa powder, and fill with the batter.<\/p>\n

Bake in a fan oven at 180\u00b0C for 12\u201315 minutes.
\nThe less you bake them, the more molten the center will stay. It all depends on your taste and your oven! The first time, you\u2019ll need to experiment to find your perfect baking time.<\/p>\n

Elena\u2019s tip:<\/u><\/strong>: I tried baking two with different cooking times. The second one was underbaked, and when I flipped the ramekin, the cake didn\u2019t come out because the edges weren\u2019t set yet. The trick is to bake the outside enough while keeping the center soft!<\/em>!<\/p>\n

Serve with a dusting of powdered sugar and fresh raspberries or strawberries. You can also add a scoop of vanilla ice cream.<\/p>\n<\/div><\/div><\/div>

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WOULD YOU LIKE TO PRINT THIS RECIPE?<\/p><\/h3><\/div><\/div><\/div>

CLICK HERE!<\/span><\/a><\/div><\/div><\/div><\/div><\/div>

WOULD YOU LIKE TO PRINT THIS RECIPE?<\/p><\/h3><\/div><\/div><\/div>

CLICK HERE!<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":22452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[221,393,227,394,146],"tags":[],"class_list":["post-22449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacao","category-choko-loco","category-eritritolo","category-keto-chok","category-ricette"],"acf":[],"yoast_head":"\nRicetta fondant au chocolat gluten free | Live Better<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricetta fondant au chocolat gluten free | Live Better\" \/>\n<meta property=\"og:url\" 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