You may have noticed as you've browsed these pages, I'm not a big fan of being healthy at all costs. I try to eat a bit of everything in a reasoned way without skipping anything. However, I believe it would be a disaster for me to be diagnosed as gluten intolerant. I really struggle to understand people who voluntarily avoid it without medical reason (well, after all everyone does what they want, but deliberately giving up bread?). I remain nonetheless very curious about recipes that offer vegan or gluten-free options. After all, if we can find a substitute that's as good as the original and better for your health, why deprive ourselves? That's why I couldn't wait to test this gluten-free chocolate fondant recipe from the book "Marlette cakes". A really nice recipe if you're looking for a cool recipe for Easter!
Before giving you the recipe, let's take a moment to talk about Marlette, which is a café (or rather a chain of 2 cafés) in the 9th arrondissement of Paris. It was founded by 2 sisters – Margot and Scarlette – born on the Isle of Ré. In love with local products and very fond of good food, they decided to create their brand of organic and healthy pastries.
They started with their cafés, then packet preparations allowing you to remake the cakes at home, and most recently their book:
I discovered the chocolate fondant during a class at the School of Life where Marlette preparations were on sale and available for tasting. When the teacher approached me and told me to taste this DELICIOUS gluten-free chocolate fondant, I must confess I had my doubts. To be honest, I did more than doubt since I thought very hard: "Don't worry sweetie, I'm a pastry blogger, a chocolate fan and HYPER demanding about food and especially desserts, you're not going to impress me with your gluten-free cake" (yes, I sometimes make quick and easy judgments!).
Well, to my great shame, I must admit I was blown away by this recipe which is just to die for! Well balanced, melting, rich in chocolate... It's really a perfect recipe that lives up to all its promises. It plays in the same category as Mom's chocolate cake (I haven't managed to decide yet but I think I give the point to Marlette for the "gluten-free" aspect).
You understand then, I'm a fan of this recipe but also of the book. There are loads of desserts/brunches that I want to test. It looks both simple, quick and super good!
Last but not least, Margot and Scarlette share their gluten-free flour recipe that you can use with all the recipes in the book.
Gluten-free flour (1 kg):
- 650 g rice flour
- 225 g cornstarch
- 125 g tapioca starch
I think it's a great initiative for all those who struggle to make good gluten-free pastries. Besides, it made me want to test the shop.
A nice little recipe for Easter, especially if you have guests who are gluten intolerant!
