Gluten-Free Slow Cooked Chocolate Fondant Cake
Need to leave the house but want dessert ready when you're home? Simply cook on LOW for 5-6 hours.
Don't have blackstrap molasses? Use treacle instead or omit it completely.
- Contains Dairy
- Contains Eggs
Prepared with
Ingredients
For the cake batter
- 3oz butter, plus extra for greasing
- 2oz coconut sugar
- 2oz golden caster sugar
- 4 eggs
- 8oz gluten-free self raising flour
- 1oz cocoa powder
- 1 tsp gluten-free baking powder
- 1fl. oz freshly brewed espresso
- 1 tbsp blackstrap molasses (optional)
- 1 tsp vanilla extract
- Pinch of sea salt
- 3fl. oz milk
- 3oz dark chocolate, chopped
For the sauce
- 3oz coconut sugar
- 3oz golden caster sugar
- 0.88oz cocoa powder
- 1fl. oz freshly brewed espresso
- 1 tbsp blackstrap molasses (optional)
- 1 tsp vanilla extract
- 10fl. oz freshly boiled water
- Stand mixer
Instructions
Step 1
Butter the base and sides of the Combi Pan generously.
Step 2
In a stand mixer, add the butter and sugars and whisk until pale and fluffy.
Step 3
Add eggs one at a time whilst the mixer is on. Then add the remaining ingredients, except for the milk and chocolate. Mix until combined.
Step 4
Add the milk gradually until combined. Fold in the dark chocolate.
Step 5
Spoon batter into Combi Pan and using an offset spatula, or back of a spoon, smooth into an even layer.
Step 6
Whisk together all ingredients for the sauce, except for the boiled water, in a medium-sized bowl. Gradually whisk in the hot water until smooth.
Step 7
Carefully pour sauce over the cake batter then slide the Combi Pan into Level 1. Close the door and flip the SmartSwitch to AIR FRY/HOB.
Step 8
Select SLOW COOK, set temperature to HI and set time to 3 hours. Press START/STOP to begin cooking. The cake will be ready when it springs back when pressed and has a good rise.
Step 9
Serve hot with ice cream, whipped cream or crème fraiche.