60 g dark chocolate
30 g butter
30 g fruit sugar
20 g rice flour
Melt the butter and chocolate while stirring in a double bath over low heat. (Double Bath: Larger pot with water and inside it a smaller pot with the butter and chocolate).
Cool until the mixture is warm, but not too cold so that it doesn’t harden.
Preheat oven to 180 degrees.
Wisk the egg with sugar until it’s foamy.
Mix the egg into the chocolate in folding motions.
Gradually add the rice flour and continue to mix in folding motions to a uniform mixture.
Grease and flour molds for a fondant.
Pour the mixtures into the molds.
Bake 8 minutes.