For the fondant
125g/5½oz lactose free butter, cut up, plus extra for greasing
125g/5½oz lactose/dairy free dark chocolate, broken into pieces
4 free-range eggs
80g/2¾oz caster sugar
60g/2¼oz gluten free plain flour
For the caramel sauce
80g/2¾oz unsalted lactose free butter
400ml/14fl oz lactose free double cream
Serves - 4
Preheat the oven to 220C/200C Fan/Gas 7. Grease 4 dariole (circular) moulds with butter.
For the fondants, melt the lactose free butter and chocolate in a bowl over a bain-marie, making sure the bowl doesn't touch the water. Leave to cool for 1 minute.
Meanwhile, whisk the eggs and sugar until they have doubled in size and are pale in colour.
Pour the cooled chocolate mixture over the egg mixture (if you do this when it is too hot it will scramble the eggs). Sift in the gluten free flour, then carefully fold it in.
Quarter-fill the dariole moulds with the chocolate mixture.
Drop a lactose free chocolate piece in each pot, then spoon the remaining chocolate mixture over the top, leaving a gap as they will rise. Bake for 5–6 minutes.
Meanwhile, for the caramel sauce, melt the lactose free butter in a medium saucepan and add the sugar.
Cook until the sugar has dissolved. Add the lactose free cream and cook until you have a thick, glossy sauce.
Drizzle the caramel sauces around the fondants on individual dessert plates. Serve with the lactose free cream.
Recipe adapted from: Good Food