Melt the chocolate and the butter and mix them together. Add the sugar, then the corn flour, mix making sure there are no clots forming.
Separate the egg yolks from the whites and add them to the batter. Whisk the whites meanwhile.
Add the whites to the batter, making sure you're not "breaking" them. Stir the batter up above the whites, and keep going until they are perfectly combined.
Pour the batter into greased ramekins. Bake 10 minutes at 390°F (200°C), or only 6-7 minutes for a melting core.
There you are, your gluten free chocolate fondant are ready!
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