Chocolate Fondant with Debs and Tahini
ARABIFIED! Debs (carob molasses) and tahini add earthiness and a moist and goey texture that is out if this world. And it’s gluten free!
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Cooking tools:
- Kitchen scale
- Baking dish
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Microwave
- Stove
- Pot
- Spoon
- Spatula
- Cooling rack
Ingredients
- 120g dark chocolate (3/4 cup)
- 50g carob molasses (optional)
- 50g tahini (optional)
- 20g buckwheat flour (or plain flour)
- 20g almond powder
- 3 large eggs
- 100g brown sugar
- 100g butter
- A pinch of salt
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