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specialist in digestive health since 2008

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more than 100,000 satisfied customers

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Cioccofondente: Brownie and mascarpone cups with melted chocolate

Cioccofondente is a delicious dessert that combines three irresistible layers: a homemade brownie base, soft and fudgy, which is prepared in just 5 minutes in the microwave; a creamy mascarpone layer; and a rich melted chocolate cream that crowns this sweet treat. Similar to a chocolate tiramisu, it’s perfect for surprising your guests or enjoying any time of the year.

Ingredients

For the brownie (chocolate cake):
  • 60 g of dark chocolate (85% or more)
  • 60 g lactose-free butter
  • 7 g sucralose (equivalent to 70 g sugar)
  • 1 teaspoon vanilla essence
  • 50 g of certified gluten-free oat flour
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 40 ml lactose-free milk or vegetable drink
  • Hazelnuts or walnuts (optional)
For the mascarpone layer:
  • 500 g mascarpone cheese
  • 20 drops of Intoleran lactase
  • A few drops of vanilla essence
  • Sucralose to taste (or sweetener of your choice)
For the melted chocolate layer:
  • 100 g dark chocolate (85% cocoa or more)
  • 40 ml of vegetable drink (almond, oat, etc., of your choice)
  • 50 g of 100% hazelnut cream

Step by step:

For the brownie:
  1. In a microwave-safe bowl, place the dark chocolate and butter. Heat in 30-second intervals, stirring in between each one, until the chocolate and butter are completely melted and well integrated. This should take less than 2 minutes, depending on the power of your microwave.
  2. Add the two eggs, sucralose, vegetable drink and vanilla essence to the melted chocolate and butter mixture. Stir well until all ingredients are well incorporated.
  3. Sift the oat flour, cocoa powder and baking powder over the previous mixture. Stir until well blended and no lumps remain.
  4. Incorporate the nuts of your choice (walnuts, hazelnuts, peanuts, etc.), and mix well with the dough.
  5. Pour the mixture into a microwave-safe pan previously lined with parchment paper. Cook in the microwave for about 3 minutes or until the surface of the brownie is completely dry. The texture should be moist but not raw. If necessary, cook a few seconds longer.
The creamy mascarpone layer:
  1. Place the mascarpone in a bowl and add a few drops of vanilla essence. Add sucralose or the sweetener of your choice, along with the lactase drops. Mix well and let stand in the refrigerator overnight.
The melted chocolate layer:
  1. Chop the dark chocolate and place it in a microwave-safe bowl. Add the vegetable drink.
  2. Melt the chocolate in the microwave in 20-30 second intervals, stirring each time to prevent burning. When the chocolate is completely melted and smooth, it is ready to use.
  3. Mix with 100% hazelnut cream, you can buy it already prepared or grind hazelnuts until you get a smooth cream. Combine everything well and you will have a kind of homemade Nutella.
Mount the Cioccofondente:
  1. Once the brownie has cooled to room temperature, cut it into small cubes.
  2. In a bowl or in individual cups, place a layer of brownie on the bottom. Then add a layer of melted chocolate and a generous layer of mascarpone. Repeat the process one more time until the cup or glass is full.
  3. Place the Cioccofondente in the refrigerator for at least 1-2 hours to allow the layers to set and the dessert to cool completely.
Serve:
  • Serve cold, garnished with a little cocoa powder, dried fruit pieces or even more grated chocolate on top if desired.
  • You have the option of serving the mascarpone cold and the chocolate hot if you want a contrast of temperatures.

More information

This recipe is:

  • Low in FODMAPs
  • Suitable for people intolerant to fructose and sorbitol.
  • Suitable for lactose intolerant people
  • Gluten free

FODMAPs and substitutions:

  • As for the sponge cake, certified gluten-free oat flour is used, with amounts used is a recipe low in FODMAPs. However, you can substitute it with any flour of your preference. Some good options are buckwheat or almond flour.
  • You can use any sweetener or sweetener you like, even sugar, although sucralose is used for those who are highly sensitive to fructose and sucrose.
  • Butter is low in lactose, but you can opt for lactose-free versions or use the type of vegetable drink you prefer. If you prefer, you can also substitute the vegetable drink for lactose-free milk.
  • Hazelnuts have been added in the recipe, as their combination with the brownie is delicious. However, if you have a poor tolerance to hazelnuts, you can omit them or replace them with other nuts such as walnuts or peanuts, which may be more tolerable for you. The melted chocolate cream also has hazelnut cream in it, but you can also omit it if you wish. If it works well for you, I encourage you to try it, as it adds a special touch.
  • Currently, there are few lactose-free mascarpone options, but you can make your dessert suitable for intolerant people by using Intoleran lactase drops.

This is a recipe by Iris Valenciano, the creator of Comiendobien.es. This is a Spanish website where you can find a variety of recipes tailored to different food intolerances, particularly for fructose intolerance/malabsorption.

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