Do not make this dessert unless you wish to be beloved by all. Perhaps even lauded as a genius.
A chocolate fondant is a seductive and delightfully gooey cake that is visually pleasing in its messiness. A galette is similarly charming in its slight untidiness and blatant disregard for symmetry. Let's throw these two shambolic worlds together and hope for the best, I say. The best has manifested itself -- with minimal effort -- my favourite! The rich, chocolately filling has a meltingly soft centre, held together by the structure of the galette. This is a crowd-pleaser, and yet its decadence will fool anyone into thinking it is a sugar-laden dietary disaster.
This dessert is grain-free and low-carb -- suitable for diabetics and those avoiding sugar and grains in general. If you wanted to make it really low-carb you could probably replace the starch with something. Please do let me know if you experiment!
For the galette:
- 180g ground almonds
- 30g coconut flour
- 60g tapioca starch (or 30g cornstarch)
- 70g butter, cold, cut into cubes
- 2 medium free-range eggs
- 30g erythritol/ 1 tbsp honey
- ¼ tsp sea salt
- Add all dry ingredients to food processor and pulse.
- Add the butter until combined, and then add in the eggs and blend.
- Form the dough into a ball with your hands, and cover it tightly with clingfilm. Refrigerate for at least 1 hour.
In the last 15 minutes of your dough’s chill time, make your fondant filling, and preheat the oven to 180°C.
For the fondant filling:
- 60g 85% chocolate
- 1 medium free range egg
- 30g cacao butter (or more chocolate)
- 20g cocoa powder
- 20g butter
- 50g erythritol (or sweetener of choice)
- 1 tbsp vanilla bean paste
- ¼ tsp sea salt
- In a small saucepan, melt the chocolate, cacao butter, and butter together.
- Whisk in the egg and the rest of the ingredients until a smooth batter forms.
To assemble the galette:
- Place parchment paper on a baking sheet, and place your dough in the middle of the sheet. Squash the dough down with another piece of parchment paper (to avoid sticking) and roll it out (I used a jar) to make a rough circle.
- Scoop the chocolate filling in the centre of the galette, leaving enough room to fold over the edges of the dough (about 2 ½ inches).
- Using the paper underneath the dough, fold over the edges, squash down a little, and then peel back the paper.
- Bake for approximately 10-12 minutes, until the galette edges have browned. The chocolate filling will still be a little gooey.