With caramel sauce (Gluten free)
Ingredients for 4:
150g gluten-free chocolate
1 egg yolk
4 egg whites
3 tbsp sugar
50 g pistachios
5 tablespoons of sugar
125g liquid cream
1 vanilla pod
1 pinch of salt
1- preheat the oven to 180 ° c
2- Crush the chocolate. Melt it in a bain-marie. Add the butter, cut into small pieces and the egg yolk. Mix and set aside.
3- Whisk the egg whites until stiff, adding the sugar at the end. Using a spatula, gently fold them into the chocolate preparation.
4- Cover a baking sheet with parchment paper and line 4 small cake circles. Place these on the baking sheet. Pour the mixture into the circles. Put in the oven and cook 15 min.
5- Meanwhile, prepare the caramel sauce: in a small saucepan, pour 1 tablespoon of water and the sugar, and cook until golden brown.
6- In another saucepan, heat the cream with the vanilla pod split in half and the salt.
7- When the caramel is nicely brown, pour the cream over it to stop the cooking. Filter
8- Unmold the chocolate fondants on the plates, and pour 1 cord of caramel sauce around. Decorate with pistachios.