*Certified Organic ingredients preferred where possible.
- 50g coconut oil – room temperature, for brushing
- cocoa powder, for dusting
- 200g good – quality dark chocolate, chopped into small pieces
- 100g butter, in small pieces
- 100g coconut oil slightly melted
- 200g coconut sugar
- 4 eggs and 4 yolks
- 200g gluten free plain flour
- 1/2 teaspoon Baking powder
- First get your moulds ready. Using upward strokes, heavily brush the coconut oil all over the inside of the pudding mould. Place the mould in the freezer. Once chilled remove from freezer and brush more melted coconut oil over the chilled coconut oil, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the oil. Tap any excess cocoa back into the jar, then repeat with the above process for all moulds.
- Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter and coconut oil together. Remove bowl from the heat and stir until smooth. Leave to cool for a few minutes.
- In a separate bowl whisk the eggs and yolks together with the coconut sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
- Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
- Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
- Heat oven to 180’C. Place the fondants on a baking tray, then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
- Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds using a clean knife. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
- Starting from the middle of each plate, squeeze a spiral of caramel sauce (optional) – do all the plates you need before you go on to the next stage.
- Serve with healthy coconut ice cream. Carefully place the ice cream on top of the fondant and serve immediately. Repeat with the rest of the fondants.
Known as “The Queen of Clean” and Miranda’s mum, Therese Kerr educates, inspires and connects people to Wellness.
She educates on the importance of detoxification and is a member of the Product Advisory Board of InnerOrigin, was voted Australian Organic Industry Leader, one of Australia’s Top 50 Most Influential Women and is a speaker, author and entrepreneur.
Therese is a wife to Johnny and a proud mother of two beautiful children (Miranda and Matthew) who are both entrepreneurs in their own right in their own businesses within the wellness industry.
www.theresekerr.com | @ThereseKerr