- 200g 85-90% quality dark chocolate
- 1/3 cup macadamia or olive oil
- 3 medium eggs
- 3 egg yolks
- 1/3 cup coconut sugar
- 2 tbsp gluten free flour
- Optional- zest of 1 orange
Method: Grease and line 4 fondant ramekins with baking paper. Beat eggs and yolks together and set aside. Melt chocolate, sugar and oil together over a bain marie. Remove bowl from heat and whisk in eggs a little at a time until smooth and glossy. Fold in flour and zest. Pour the mixture into the ramekins and freeze for a minimum of 4 hours.
Preheat oven to 180 degrees. Remove the frozen fondants and bake for 13-18minutes- depending on your oven, always best to do a test. Remove from the oven and allow to stand for 2-3 minutes before carefully turning onto a serving plate. Grate over chocolate and serve with berries and coconut ice-cream.