Recipe: Light Chocolate Fondant

For the custard sauce
Separate the egg whites from the yolks.
Beat the whites until very stiff peaks form.
Mix the egg yolks with the sugar.
Dilute the arrow root with a little soy milk and add it to the yolk/sugar mixture.
Pour the remaining soy milk and vanilla and mix everything well.
Heat over very low heat while constantly stirring with a wooden spoon until thickened, being careful not to boil.
Pour this thickened cream over the beaten egg whites, gently folding in with a fork.
Preheat the oven to 160°C (320°F).
Break the chocolate into a saucepan, add the milk.
Let melt over very low heat.
Off the heat, add the egg yolks, almond butter, flour and sugar.
Mix well.
Beat the whites until soft peaks form, and gently fold into the mixture.
Pour into a loaf pan and line with parchment paper to facilitate unmolding.
Bake for 15 minutes and immediately chill.
Serve with the custard sauce !!!