Chocolate fondant

Chocolate fondant

  • 1
  • 2
  • 3
  • 4
  • 5
(153 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 15 mins Prep 45 mins plus chilling

Skill level

Moderately easy

Servings

Makes 9 fondants

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

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per serving

kcalories
581
protein
9g
carbs
52g
fat
40g
saturates
21g
fibre
0g
sugar
30g
salt
0.55g

Ingredients

  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. First get your moulds ready. Using upward strokes, heavily brush the melted butter 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 1 the next mould.
  2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
  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.
  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.
  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.
  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.
  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.
  9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
  10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Recipe from Good Food magazine, November 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
iainharmer's picture

Excellent - tried these and they were great.
Question though, I had some of the mix left and placed in the fridge overnight with the idea of re-using the pudding moulds the next day and then freezing for the future...however, the mix 'set' in the fridge overnight. Do I just let it soften and use as before i.e. fill moulds and then freeze ? Any suggestions appreciated..

qwertrew's picture

I mustered up the confidence to try this recipe for the first time when i had some guests over for dinner.

Followed the recipe exactly, and these lovely choco lava cakes turned out perfect! I agree with Gordon's advice on preparing one extra - I was a little anxious and after 10 mins i took them out but the moment I turned one out it collasped on the plate as it wasn't cooked enough yet! So i put it back in the oven and was really glad I made one extra so I didn't have to serve up the failed one!!

ryjtrue77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My wife said she would marry me again after i made this. Thanks a bunch :( haha

youspurs1's picture

Loved this recipe. I'm a very inexperienced chef, but wanted to do a nice desert for a dinner party, and this was so simple and came out perfect!

jessica29's picture

Made the chocolate orange version, served with creme fraiche. Worth the effort as it came out perfect!

mrsloader's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this loads of times, very easy, very tasty!

ntydchr's picture

ABSOLUTELY AMAZING!! I can't recommend this recipe more highly!

aspathens's picture
  • 1
  • 2
  • 3
  • 4
  • 5

not good enough for me, didnt have the chocolatey flavor i expected. next time will go with my regular fondant recipe.

georginabuckley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these are to die for! I shake icing sugar on top n serve with gud quality vanilla icecream, mega delish!! always impress guests too ;)

hera247's picture
  • 1
  • 2
  • 3
  • 4
  • 5

OMG ....what a dessert!!!! Left everyone stunned by how good it was and was so professional looking!!! Amazing!!! Simply amazing!!

alice-j11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good recipe! I too used 6 whole eggs instead of 4 eggs and 4 egg yolks tasted incredibly delicious ( to me any way!) Bit fiddly but then again turned out perfect. Would recommend to try this recipe,thank you Gordon :-)

bezann1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous easy and tasty. Did not change anything.
I used a muffin tin however coated thickly with the butter and cocoa powder. Worked a treat.

katryb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing recipe - by far the best fondant recipe I have tried. No need to try any others, this is amazing!

fondants cooked really well from both chilled and frozen. Cakey on the outside and lovely gooey chocolateness on the inside. Fondants slipped out of the ramekins very easily after their 1 min resting time.

I served with fruit rather than the caramel suggested as they were very rich already.

I used quite large ramekins and halved the recipe to make 4, and the upper end of the cooking time (12 mins from chilled and 17 from frozen) worked best.

damiogz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

SOOOOOOO easy to follow! The first ever dessert I've made and my guests all think I'm a pro now!!

Amazing!

candicegouws's picture

In true Ramsay fashion....PERFECT.

a Food God!

rancegal's picture

I'd never attempted chocolate fondants before, but made them in advance and froze as per instructions, and they were delicious.
Simple recipe and instructions but looks as if you've just attended a masterclass!

lynner83's picture

I made these at the weekend for a dinner party. They were absolutely amazing!!!
Pretty easy to make really, and very impressive. Turned out very easily. I reheated the 3 leftover cooked ones the next day and they were still amazing.
Definitely one for the recipe book!

snaiste's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have never had a better dessert.

jsantarossa's picture

I halved the recipe to make 4, Absolutely delicious !! will definitely do this one again!

pepperpotty1981's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe. I've made these 3 times and they've come out perfectly every time. Twice now I've frozen the remaining ramekins and cooked them from frozen at a later date. They don't cook brilliantly from frozen. They tend to cook too much in the middle. I think next time I'll defrost them first. They make a very sweet pudding so I've never bothered to make the caramel sauce. I think that would be far too sickly. These are lovely served with single cream or vanilla ice cream.

Pages

Questions

Tips