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Easy Gluten-Free Chocolate Fondant for Kids (French Recipe)

Updated: Jan 3

Indulge in this easy and delicious French gluten-free black chocolate fondant recipe perfect for a birthday treat! Kids will love baking and enjoying this both effortless and indulgent dessert with you.

Elevate your culinary skills by blending black 71% cocoa chocolate, butter, eggs, and 130g of granulated sugar, and cornstarch in five straightforward steps. This delectable treat not only caters to your taste buds but is also an ideal complement to our latest articles on gluten.

Let the richness of this dessert captivate your family's palate.

Chocolate fondant cake


  • Serves: 5 (individual fondants) or 1 (large fondant)

  • Preparation Time: 20 minutes

  • Cooking Time: 12 minutes for individual fondants or 20 to 25 minutes for the large fondant at 160°C

  • Skill Level: Easy

  • Cost: Budget-friendly

My French Dietitian's black chocolate fondant


  • 250g black 71% cocoa chocolate

  • 250g butter

  • 250g whole eggs

  • 130g granulated sugar

  • 87g cornstarch

  • A bit of liquid vanilla or cognac (optional)


  1. Preheat the oven to 160°C.

  2. Butter six ramekins for individual fondants or one large dish.

  3. Gently melt the butter and keep it warm over low heat.

  4. Combine the sugar and cornstarch in a bowl using a mixer or whisk. Add the eggs and mix well without overworking the batter.

  5. Pour the chocolate into the butter and whisk thoroughly to melt it. Then, incorporate the chocolate mixture into the egg mixture until smooth.

  6. If desired, add a bit of liquid vanilla or cognac to the batter and stir to combine. This tip is optional, but it can be helpful if you are sensitive to the smell of eggs. Liquid vanilla is a natural flavoring that can help to balance out the richness of the chocolate and make the fondants more flavorful. It can also help to mask any unwanted eggy smells.

To add vanilla to the batter, simply stir a few drops of liquid vanilla extract into the mixture. You can adjust the amount of vanilla to taste.


7. Pour the batter into the prepared ramekins or dish.

8. Bake the individual fondants for 12 to 15 minutes or the large fondant for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

9. Let the fondants cool for a few minutes before inverting them onto serving plates.


Serve the fondants warm with whipped cream, ice cream, or berries.

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Jean-Philippe Ricau Cook Book


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2 comentarios

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16 dic 2023
Obtuvo 5 de 5 estrellas.

not looking too difficult, will try it during the holiday. Thank you!

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18 nov 2023
Obtuvo 5 de 5 estrellas.

Good stuff 😎

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