This Gordon Ramsay Chocolate Fondant Recipe is a rich and decadent recipe, which is made with 70% dark chocolate and butter. It’s a restaurant-quality dessert, ready in about 20 minutes.
Jump to RecipeGordon Ramsay Chocolate Fondant Recipe Ingredients
- 150g butter, plus extra for greasing
- 150g 70% dark chocolate, chopped
- 90g plain flour (65g for batter, 25g for dusting)
- 25g cocoa powder (for dusting)
- 3 large eggs
- 3 large egg yolks
- 200g caster sugar
- Crème fraiche, whipped cream, or vanilla ice cream, to serve
How To Make Gordon Ramsay Chocolate Fondant Recipe
- Prep Oven and Ramekins: Preheat your oven to 190˚C (170˚C fan) / 375°F. Generously grease 4 ramekins with butter. Mix the 25g of flour with the cocoa powder and use it to dust the inside of the greased ramekins, tapping out any excess.
- Melt Chocolate and Butter: Place the butter and chopped dark chocolate in a heatproof bowl set over a pan of simmering water (a bain-marie). Stir until completely melted and smooth.
- Combine with Flour: Remove the chocolate mixture from the heat and sift in the 65g of plain flour. Mix until just combined.
- Whisk Eggs and Sugar: In a separate large bowl, whisk the whole eggs, egg yolks, and caster sugar together until pale and fluffy.
- Fold Mixtures Together: Gently fold the egg mixture into the chocolate mixture until you have a smooth, consistent batter.
- Fill and Bake: Divide the batter evenly among the prepared ramekins, filling them about 90% full. Place them on a baking sheet and bake for exactly 9 minutes. Do not open the oven during baking.
- Rest and Serve: Remove the fondants from the oven and let them rest for just 30 seconds. Carefully loosen the edges with a small knife and invert them onto serving plates. Serve immediately with a scoop of ice cream, crème fraîche, or whipped cream.
Recipe Tips
- How do you guarantee a molten center? The baking time is critical. For a steak this thick, it’s difficult to cook it through on the stovetop without burning the outside. The sear-then-bake method ensures a perfect crust and a beautifully cooked, even interior. A digital probe thermometer is the most accurate tool; the edge of the fondant should be around 60–62°C (140–143°F) while the center remains liquid.
- Why did my fondant collapse? Resting the fondant for 30 seconds before unmolding is a crucial step. This allows the edges to stabilize just enough to hold their shape when inverted, preventing an immediate collapse.
- Can I make these ahead of time? Yes, this is a perfect make-ahead dessert. You can pour the batter into the prepared molds, cover them, and freeze them. You can then bake them straight from frozen at 200°C for 11–12 minutes.
- How do you properly prepare the ramekins? Greasing the ramekins with butter and then dusting them with a cocoa powder and flour mix is essential. This creates a non-stick layer that ensures the fondants release cleanly after baking.
What To Serve With Chocolate Fondant
The rich, warm, molten chocolate is perfectly balanced by something cold and creamy. Serve with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of tangy crème fraîche
- A spoonful of lightly sweetened whipped cream
- Fresh raspberries or strawberries
How To Store Chocolate Fondant
- Best Eaten Immediately: Chocolate fondants are designed to be eaten within minutes of coming out of the oven to enjoy the molten center. They do not store or reheat well once baked.
- Unbaked: The unbaked batter can be stored in the prepared ramekins, covered, in the freezer for up to one month.
Chocolate Fondant Nutrition Facts
- Calories: 650 kcal
- Protein: 10g
- Fat: 40g
- Carbohydrates: 60g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of chocolate is best for fondants?
A high-quality dark chocolate with around 70% cocoa solids is best. It provides a deep, rich chocolate flavor that isn’t overly sweet and helps the fondant set correctly.
Why did my fondant not have a liquid center?
This means it was overcooked. Even 30-60 seconds too long in the oven can cook the center through. The 9-minute baking time is a precise guideline, but ovens can vary, so you may need to test one fondant to perfect the timing in your specific oven.
Can I make this recipe without a bain-marie?
Yes. While some recipes use a bain-marie (water bath) for melting chocolate, melting it gently in a bowl over a pan of simmering water, as described here, works perfectly. Just ensure the bottom of the bowl does not touch the water.
Gordon Ramsay Chocolate Fondant Recipe
Course: DessertCuisine: FrenchDifficulty: Easy4
servings10
minutes9
minutes650
kcalAn impressive and decadent dessert featuring a rich chocolate cake with a perfectly gooey, molten chocolate center that flows out at the first spoonful.
Ingredients
150g butter, plus extra for greasing
150g 70% dark chocolate, chopped
90g plain flour (65g for batter, 25g for dusting)
25g cocoa powder (for dusting)
3 large eggs
3 large egg yolks
200g caster sugar
To serve: Crème fraiche, whipped cream, or vanilla ice cream
Directions
- Preheat oven to 190˚C (375°F). Grease and dust 4 ramekins with a butter and cocoa/flour mix.
- Melt butter and chocolate together over simmering water. Sift in 65g of flour and mix.
- In a separate bowl, whisk eggs, yolks, and sugar until pale. Fold this into the chocolate mixture.
- Pour the batter into the prepared ramekins and bake for exactly 9 minutes.
- Rest for 30 seconds before carefully inverting onto plates. Serve immediately.
Notes
- For a perfect molten center, the baking time is critical. Do not overbake.
- You can prepare the fondants in their molds and freeze them, then bake directly from frozen for 11-12 minutes at 200°C.
- Resting the fondants for 30 seconds after baking is essential to help them stabilize before unmolding.
- Serve with something cold like ice cream or crème fraîche to balance the richness of the warm chocolate.
