Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. remove the pan from the heat and add chocolate. let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. if fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Target recipe: preheat oven to 160degrees celcius. butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess. slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. leave to cool for 10 minutes. 4. using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. sift the flour over the mixture and gently fold in, using a large metal spoon. divide between the ramekins and bake for 12 minutes. 5. turn the chocolate fondants out on to warmed plates. dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.