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Spicy Chocolate Fondant and a Cyber-crush

My friend  has a cyber-crush. This must be a common occurrence these days, with Facebook, Twitter and all the social networking we do. It’s so easy to develop a relationship with someone you’ve never met, or perhaps not even spoken to.

One afternoon she and I were chatting about food, recipes and recipe re-creating, as we often do, and she was telling me about her crush. Then she posed an interesting question: If you sort of know someone, but don’t REALLY know him, what would you cook for him (or her)? At first I was stumped – how do you answer that? I said I’d go on gut instinct, culinary neutrality and something I’d eat too, because I love to share (so it would be gluten and dairy free). It would need to be a pièce de résistance, so to speak, because dates, like clients, you want to impress, and of course you want them coming back for more. So, chocolate was the obvious solution. It would also have to be a sexy dessert – not a brownie or cookie, though those can be captivating too. Then it hit me… molten chocolate cake with a hint of spice! Of course!

Do you think she can virtually impress him?

even more scrumptious with coconut sorbet or vanilla hemp milk ice cream by living harvest!

Chili Infused Gluten-Free Chocolate Fondant

Ingredients
3.5 ounces very dark chocolate (I like Nib Mor)
1.4 ounces coconut oil or organic butter
1/4 cup millet, buckwheat or rice flour
2 eggs
2 tablespoons coconut or almond milk
2 teaspoons freshly minced ginger
1 teaspoon cayenne pepper (I add 2tsp – I like it spicy!)
1 tsp palm sugar, ground fine. (I like Big Tree Farms)
Pinch of salt
Putting it all together

Preheat oven at 400°F.

Grease 2 medium or 4 small ramekins and put in the fridge.
Break up the chocolate and set aside 1/4 of the bar (about 8 pieces)

Melt the butter and the remaining ¾ of the bar of chocolate in a small pan
When it’s melted let sit – you can reheat later if need be.

Separate egg whites from yolks.
Whip egg whites until light and fluffy.

Mix the egg yolks with 2 teaspoons sugar until they whiten.
Add the milk, flour, a pinch of salt and the melted chocolate.

Softly fold in the whipped egg whites.

In another small pan, heat ¾ cup of water, the ginger, pepper and a tablespoon of palm sugar until it becomes a thick liquid.
Add the extra ¼ of the chocolate to the pan and mix until smooth (if necessary, you can put the pan back on the fire to melt the chocolate completely).

Divide the chocolate mixture into pre-greased ramekins.
Pour spice mixture in the center of the ramekins
Cook for 10 minutes until the surface of the cakes starts cracking.

These can be refrigerated and eaten later with coconut sorbet, coconut ice cream or hemp milk ice cream!

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