Paleo Flourless Chocolate Fondant

These fondants are so light and fluffy – a truly sinless tasting treat!

Gluten Free, Dairy Free & Paleo.
Makes 4

5 Eggs
350g Dark chocolate (plus 4 squares)
5 tbsp Agave nectar
1 tbsp Coconut oil

1 tsp vinegar – Top tip from Cooks Academy – wipe out your egg whites bowl with vinegar first!

Method:

Place the chocolate and the coconut oil in a bowl and melt over a bain maire.
Wipe out the egg whites bowl with vinegar.
Separate the eggs.
Add the agave to the yolks and whisk for 3-4 minutes until the yolks are pale.
Whisk the egg whites until they form meringue like peaks.
Fold the chocolate into the yolks.
Gently fold the whites into the yolk mixture, place in a piping bag and refrigerate until you are ready to serve.
Preheat the oven to 200°c/356°f.
Cut out 4 small squares of parchment and place on a baking tray. Place molds on top and line with parchment – ensuring that the bottom of the parchment is straight to avoid leakages.
Pipe the mixture into the molds.
Drop a square of chocolate into the middle of the fondants to ensure a gooey centre.
Bake in the over for 6-8 minutes.
Serve with your choice of toppings and enjoy!