Chocolate fondant

Chocolate fondant

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(189 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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Ingredients

  • 50g melted butter, for brushing
    Butter

    Butter

    butt-err

    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

    Butter

    butt-err

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

  • 200g golden caster sugar
  • 4 egg and 4 yolks
    Eggs

    Egg

    egg

    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
    Vanilla

    Vanilla

    van-ill-ah

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

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.

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Comments, questions and tips

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yemifalase
26th Jan, 2013
This was bloody good. Totally amazing. Thanks Gordon
theo789
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.
bbones
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
freshcream
25th Dec, 2012
4.05
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.
aliciawalker33
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!
lesley18
11th Dec, 2012
5.05
Absolutely brilliant works every time. I am now renowned for my fondants. Tins for these I bought in Sainsburys.
gaspar
9th Dec, 2012
5.05
Amazing... I don't really know how to cook, but when I prepare this... It lasts 1/2 days... Even if they can be frozen for 1 month... If my guests aren't chocolate fans, I add a bit of cinamon... Once I did it without that much sugar and a friend that doesn't like that much chocolate ate 3... so... Let's do some Magic... and believe me... it's harder to make them happier than dissapear.
purplepig001
9th Dec, 2012
5.05
Very easy to make and a great success. Will definitely make them again.
emmyd89
28th Nov, 2012
@stella yep 4 whole eggs and 4 yolks as well. You could always freeze the 4 egg whites for a souffle and pavlova etc or any recipe asking for egg white. They will keep in an airtight container for a month =) LOVE this recipe. After reading the reviews, I had to try this! I halved the ingredients and made 4 as there is only two of us. Froze the spare two. Stick to the timing as you will get a fab result. Lovely gooey centre. Was so pleased! Had the frozen ones tonight (they lasted less than 24 hrs in there haha). The extra 5 mins from frozen works perfectly. Cannot praise enough
kate_martin100
12th Nov, 2012
5.05
I've made these twice, using half the quantities to make 4 fondants and they are amazing!

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