Surely you can’t make a rich, chocolatey dessert with an oozing centre healthy? Well, you can. This diet and fitness state of mind is starting to alter my thinking in a positive way when it comes to sugary treats. Do you need a ton of sugar in a dessert to still satisfy that craving? I was actually surprised by the results of this experiment cutting back on sugar but not compromising on taste.
Take a chocolate fondant, the Masterchef favourite. Why do the contestants always opt for this dessert? Maybe because it’s easier to undercook something and serve it in the alloted time perhaps, but I bet none of them have ever served one like this. This is a flourless version packed with healthy ingredients and should make 4 fondants, here’s what you’ll need:
140g Dark Chocolate (85%)
60g Wholenut peanut butter
2 tbsp Honey
2 Ripe Bananas
60g Cacao Powder
30ml Almond Milk
1 tsp Vanilla extract
3 Free-range eggs, separated
Cherries, pitted, to serve
1 tbsp Caster Sugar
Splash of Kirsch (optional)
Begin by setting a large bowl over a pan of simmering water. Break up the chocolate into small pieces and add to the bowl along with the honey and peanut butter. For this recipe I used thetravellingbee’s delicious Spanish Dark Honey which you can get right here. It’s beautiful stuff.
While the chocolate mixture is melting, add the bananas, cacao powder, vanilla, egg yolks (reserve the whites in a separate bowl) and almond milk in a blender. Blitz until smooth and rich – this will actually resemble a legit fondant batter.
Preheat your oven to 180C and grease either silicone fondant moulds (as i’m using) or metal dariole moulds with a little butter or baking spray. Remove the chocolate mixture from the heat and fold the batter mix into the melted chocolate mixture until smooth and combined. Now whisk the egg whites until stiff peaks form – the bravery test will confirm if they are ready by holding the bowl above your head.
Take a third of the egg whites and whisk them vigorously into the chocolate mixture. With the remaining two thirds, gently fold them into the mixture until no trace of egg white remains. Pour the fondant mixture into the prepared moulds and set them on a baking tray. Bake in the oven for 12 minutes.
While the fondants are cooking, add 100ml of water to a pan. Bring the water to the boil and then add the cherries, caster sugar and kirsch if using. Boil over a rapid heat until the cherries are soft and you have a rich, dark syrup remaining – if the liquid has reduced but the cherries are still too firm, just add a little more water and reduce again.
Invert the fondants onto a plate and garnish with the cherries. Dead easy! You could switch up the garnish by pureeing a punnet of raspberries with a little water and honey or just go for a nice spoonful of low-fat creme fraiche. The world is yours with this one.
What is for sure though is that you really can’t tell this is a healthy treat. The richness is still there as is the oozing centre and cake-like finish. This might be my favourite healthy alternative to the real thing so far. I really hope you get stuck into this one, it’s a thing of beauty.