Chocolate fondant

Chocolate fondant

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

Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

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.
Try

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.

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.

PER SERVING

581 kcalories, protein 9g, carbohydrate 52g, fat 40 g, saturated fat 21g, fibre 0g, sugar 30g, salt 0.55 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

Results 161-180

  • Binder photo shocktactics69

    19 February 2011

    shocktactics69 rated and commented on this recipe

    5 stars

    Wow, really gorgeous puddings! Made these twice just as recipe states with a few fresh strawberries on the side and vanilla ice cream on top and were delightful. Well done Mr Ramsey a great dessert. x

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  • Binder photo Becks

    01 March 2011

    Becks rated and commented on this recipe

    5 stars

    Like many others, chocolate fondant was one of those puddings that left me a little nervous (partly from having seen so many disasters on Come Dine With Me) but top marks to Gordon for the comprehensiveness of this recipe. Made a quarter of the quantity as I wanted to prove that it worked in advance of serving to guests (and as an excuse to eat chocolate!). Worked first time and was so good, I will admit to licking the plate!

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  • Binder photo linspedd

    10 March 2011

    linspedd rated and commented on this recipe

    5 stars

    I made this for the first time on Valentines night and was very dubious about it turning out right.....but it was perfect. preperation not too difficult and you can make earlier on in the day and pop in the fridge until your ready. will definately be making again anytime i want to impress!!!!

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  • Binder photo ted hughes

    01 April 2011

    ted hughes commented on this recipe

    Hi, is it better to put them in the middle or top of the oven? I followed recepie exactly but put them in middle and they collapsed!

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  • Binder photo laxtitute

    20 April 2011

    laxtitute commented on this recipe

    Ok, I hate to reiterate the sentiments of so many others but these were INCREDIBLE- follow the instructions and it's so easy! I was particularly nervous as was using my mother's oven which is crazy hot, but Gordon's timings and temperatures were spot on! Still enjoying the vast amount of praise recieved for serving these! Btw Mollie, it is 4 whole eggs PLUS 4 yolks, but since I didn't have time to make meringues this time I just used 6 whole eggs and it worked great.

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  • Binder photo laxtitute

    20 April 2011

    laxtitute rated this recipe

    5 stars

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  • Binder photo Justin@foodoco

    01 May 2011

    Justin@foodoco commented on this recipe

    I love...love...love this recipe. I've made it so many times and it is always a great hit. I love it so much I did a write up on my blog about how it works (http://www.foodoco.com/2011/03/cake-basics-applied-silky-chocolate.html). Thanks for a great recipe that will always be one of by 'go to' desserts! Cheers - Justin@foodoco.

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  • Binder photo Avani

    01 May 2011

    Avani rated and commented on this recipe

    5 stars

    Brilliant recipe. One of the best fondants Ive ever had. But I had a bit of trouble while baking as I didnt use ramekins or aluminium tins but silicone muffin moulds. Managed to make arnd 20 frm this recipe. And I think bcoz of the silicone moulds, evertime I turn them over, the chocolate oozes out immediately. Any suggestions?

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  • Binder photo Louise

    01 May 2011

    Louise rated and commented on this recipe

    5 stars

    Amazing - really easy to make but highly impressive. Was a hit with all the guests!

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  • Binder photo Avani

    03 May 2011

    Avani commented on this recipe

    So I finally got the timing right. In the freezer for a day, take it out , and in a pre-heated oven bake for 13 mins. Just letting everyone know in case they had the same problem:) Love the recipe

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  • Binder photo Nikki Downs

    13 May 2011

    Nikki Downs rated and commented on this recipe

    5 stars

    A guaranteed hit! Stunning dessert

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  • Binder photo Leonora

    18 May 2011

    Leonora rated and commented on this recipe

    5 stars

    I have made these twice, and am about to make them yet again today. I found that tinfoil cups work brilliantly, and can be washed and re-used several times. This is a very forgiving, ' cook and freeze' pud for anyone who cooks regularly for friends. For the, 'Royal Wedding', I made them for a dozen people arriving at various times throughout the day. All I needed to do was to take the puds from the freezer, and pop them into the oven while the guests ate their first course. Everyone was intrigued by how I was able to produce a, 'class act pud' at a moments notice. It is well worth making the caramel sauce as well. If you have any left over, (as if!) it comes in useful for caramel creme & ice cream.

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  • Binder photo Leonora

    18 May 2011

    Leonora commented on this recipe

    Hi Molly Gatens - Yes, it is four whole eggs and four egg yolks. I know it's a lot of eggs, but you will finish up with ten puds, so that's less than one egg per serving. It's well worth making, it's gorgeous!

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  • Binder photo emsie5

    11 June 2011

    emsie5 rated and commented on this recipe

    5 stars

    Amazing and so easy to make!! Everyone loved them!!

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  • Binder photo HatTrick

    17 June 2011

    HatTrick commented on this recipe

    This is the 100th post! The one and only, pleaser of all pleasers, this desert is my favourite. I would add more chocolate ofcourse, the first time I made this, they turned into successfull mufins, and failed fondant - So now I know two methods in one. just add more chocolate to keep the inside loaded with it so when you cut it open, it'll flows out warm. that's the climax of your meal. Follow the method on here, it will make your day after those good 12 minutes! Makes me want to get a hold of some aluminium molds. :) enjoy! ~AVdR

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  • Binder photo amitis

    08 July 2011

    amitis commented on this recipe

    It is a very good recipe! & I cooked it & enjoyed it.. thank you for recipe

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  • Binder photo amitis

    08 July 2011

    amitis commented on this recipe

    yes,I Chenged ,I Used only 4 eggs.

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  • Binder photo Gem10

    09 July 2011

    Gem10 commented on this recipe

    delicious and so easy! and not sickly like some people seem to think... i halved the recipe, used 3 eggs and baked for 10 minutes in a muffin tray. it worked a treat!

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  • Binder photo TonyM

    28 July 2011

    TonyM rated and commented on this recipe

    5 stars

    I have made these several times and have worked without fail. Great for a dinner party as all the work can be done in advance. People are always impressed when they cut into the centre. Thank you Master Chef for hyping up the failures.

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  • Binder photo ANGEL290385

    08 August 2011

    ANGEL290385 rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

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
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PER SERVING

581 kcalories, protein 9g, carbohydrate 52g, fat 40 g, saturated fat 21g, fibre 0g, sugar 30g, salt 0.55 g

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