Chocolate Fondant with Debs and Tahini

Method

• 1)

  Preheat your oven to 135-140ºC and line an 8-inch (20cm) round baking dish with parchment paper.

• 2)

  In a medium-sized bowl, vigorously whisk the sugar and eggs together until the mixture has doubled in volume and become frothy.

• 3)

  In a separate small bowl, melt the dark chocolate and butter together. You can do this using a microwave or by placing the bowl over a pot of simmering water. Once melted, let it cool for a few minutes.

• 4)

  Now, add the tahini and carob molasses (if using) to the melted chocolate and butter mixture. Stir until everything is well combined.

• 5)

  Slowly pour the chocolate, tahini, and molasses mixture into the bowl with the whipped eggs and sugar. Stir gently until the ingredients are fully combined.

• 6)

  Add the buckwheat flour, almond powder, and a pinch of salt to the mixture. Stir until everything is well incorporated.

• 7)

  Pour the batter into the prepared baking dish, spreading it out evenly.

• 8)

  Bake in the preheated oven for around 28 minutes. The center should still remain gooey, so be careful not to overbake. The top should be set, but the inside should be soft and molten.

• 9)

  Once done, remove the fondant from the oven and let it cool in the baking dish for a few minutes. Then, transfer it to a wire rack to cool slightly.

• 10)

  Serve the warm chocolate fondant with a scoop of vanilla ice cream or a dusting of powdered sugar, and enjoy!