Chocolate and cardamom fondant

Here is my latest small chocolate fondants with a perfect mix of all flavors. I preferred the cardamom powder for a better distribution in the chocolate.

Fondants au chocolat et cardamome
Chocolate and cardamom fondant,
without milk and gluten-free

200 g good dark chocolate
100 g non-hydrogenated margarine
4 large eggs
80 g sugar cane
1 tablespoon of rice flour
1 good coffee spoon cardamom powder

Preheat oven to 200 °C (th.6-7)
In a thick-bottomed saucepan, gently melt the chocolate with the margarine. Smooth the preparation and add the cardamom. Let cool slightly.
In a large bowl, whisk the eggs with sugar until they double in volume.
Add the chocolate mixture to eggs and mix well.
Finish with the spoon of sifted flour.
Divide into small flexible molds (here large Demarle charlotte) and bake in the oven for 9 minutes and lowering the temperature to 170 ° after 5 minutes.
Wait 5 minutes before remove gently on individual plates