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Chocolate fondant

• Gordon Ramsay

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Makes 9 fondants

More effort

Prep: 45 mins

Cook: 15 mins

plus chilling

A star rating of 4.8 out of 5.304 ratingsRate

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A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Freezable (Can be frozen uncooked)

Nut-free

Vegetarian

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Caramel sauce

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Ingredients

Nutrition

Units:

MetricUS

• 50g melted butter

  for brushing

• cocoa powder

  for dusting

• 200g good-quality dark chocolate

  chopped into small pieces

• 200g butter

  in small pieces

• 200g golden caster sugar

• 4 eggs

  and 4 yolks

• 200g plain flour

• Caramel sauce (see 'Goes well with') and vanilla

  ice cream or orange sorbet, to serve

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Nutrition: per serving

• kcal568
• fat37g
• saturates21g
• carbs47g
• sugars28g
• fibre3g
• protein9g
• salt0.62g

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Method

• step 1

  First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

• step 2

  Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

• step 3

  In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

• step 4

  Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

• step 5

  Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

• step 6

  Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

• step 7

  Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

• step 8

  Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

• step 9

  Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

• step 10

  Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

RECIPE TIPS

9 PUDDINGS FOR 8 GUESTS

If you are making the fondants for a dinner party I would advise you cook one extra as an ‘insurance policy’ that you can test for doneness. If everything goes according to plan I’m sure there will be no shortage of guests wanting second helpings.

VARIATIONS

Once you have mastered the fondants it’s very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.

TINS OR RAMEKINS?

As we make the fondants in such great volumes in my restaurants we use disposable 150ml aluminium muffin tins, but ramekins work just as well. The cooking times I have given here are for ramekins but if you want to use the muffin tins then 10 mins in the oven will be fine.

Recipe from Good Food magazine, November 2008

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A star rating of 4.8 out of 5.304 ratings

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