Chocolate fondant

Chocolate fondant

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(193 ratings)

Cook: 15 mins Prep 45 mins plus chilling

More effort

Makes 9 fondants
A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal581
  • fat40g
  • saturates21g
  • carbs52g
  • sugars30g
  • fibre0g
  • protein9g
  • salt0.55g
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  • 50g melted butter, for brushing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
  • 200g butter, in small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 eggs and 4 yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


  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.

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Comments, questions and tips

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14th Feb, 2013
Just tried this recipe for the first time tonight and it was perfect! Such a simple pudding and yet it looks really impressive. I swapped the butter for sunflower pure spread as I can't have dairy, using the same quantities, and it worked fine. Can't wait to impress friends.
28th Jan, 2013
The fondant centres came out gooey but tasted floury. Is it really 200g plain flour or should i try it with less flour?
27th Jan, 2013
Surprisingly easy to make and really tasty! Even better served with creme fraiche and raspberry coulis to cut through the richness.
26th Jan, 2013
I love you Gordan, this recipe was amazing! What a great dinner party show stopper! Xxxx
26th Jan, 2013
This was bloody good. Totally amazing. Thanks Gordon
23rd Jan, 2013
Made this for my husband's Birthday dinner party. Gordon's recipe for twice cooked souffle is the best and now I have found the best chocolate fondant recipe. I know he is not everyone's cup of tea - but I love him.
2nd Jan, 2013
Amazing recipe. They cook just as well from frozen. Have made them at least 20 times since I first had the recipe and never yet had one failure. Everyone asks for the recipe after they have tried them
25th Dec, 2012
just made this right now with my 6 year old daughter. the recipe is brilliant, very easy to follow, very straightforward, with store cupboard ingredients - in fact the fiddliest bit is lining the ramekins with cocoa! this is a very rich recipe, so im glad i used small ramekins - after filling 8 of them i still had enough left over to fill two teacups and serve straight from the cups (which i think is a nice way to avoid the stress of unmolding). i use 6 eggs rather than the 4+4 ramsay recommends, without any problems. i would definitely recommend using the best quality chocolate you can find, because u can definitely taste it. also, i think adding a bit of orange zest n juice will really up the ante and take it to another level...the reason i haven't given it 5 stars is because i felt there was more cake and less molten chocolate - maybe if i bake it for less time that might solve that problem.
20th Dec, 2012
Has anyone made this with silicone pudding dishes? I was wondering if I still need to do the brushing with butter and cocoa coating, if in silicone? This seems to be the 'trick' to making sure they turn out successfully but if it's silicone will they come out fine anyway? Thanks!
11th Dec, 2012
Absolutely brilliant works every time. I am now renowned for my fondants. Tins for these I bought in Sainsburys.


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