Chocolate fondant with blob of ice cream and molten centre

Chocolate fondant

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

Prep: 45 mins Cook: 15 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g melted butter, for brushing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g butter, in small pieces
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 4 eggs 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 melted butter (use 50g in total) 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 the next mould.

  2. Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

  3. In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Shortlebakes
30th May, 2020
5.05
I followed this recipe for my first time ever making fondant and it worked perfectly! I cooked mine for 11 minutes and it was perfectly oozy inside, next time I would give them 1 more minute. I mixed the cooled chocolate in the eggs before the flour (in thirds) as that is how I saw Gordon do it in a video. I halved the recipe and it made 4.5 ramekins worth, will keep the ones we didn’t eat in the freezer. Lovely fondants!
bananacakes2000
29th May, 2020
5.05
This was the best chocolate fondant I've tried. It was so melty in the middle but still cooked on the outside. My oven must've been different as it took me 20 minutes to bake instead of 10. But still turned out perfect. Definitely will make again!
lilmssquirrel
10th May, 2020
3.05
I'm a seasoned Baker - I run my own business. Easy to make but ended up with three puddles after 12 mins, 14 mins and 16 mins. Disappointing as it doesn't specify ramekin size. I made 10 so presumed they'd not take so long. Oven temp was fine as I have an internal thermometer as well as the dial setting.
Luna Thomson's picture
Luna Thomson
30th Apr, 2020
5.05
“Made by Gordon Ramsay” Me: you know this is going to good.
Suffolk Primrose
8th Mar, 2020
5.05
Works absolutely perfectly every time. And for dinner party doing from frozen (with the extra time) is so easy.
Lizlees
1st Jan, 2020
5.05
Divine! Not particularly difficult but does take some time to prepare. Halved the recipe and made 5 perfect puds for a dinner party.
EmsieS
30th Aug, 2019
5.05
Absolutely ace recipe - so easy and tasted divine! Literally looked proffesional and was v v impressive. 12 mins was absolutely perfect timing. served with raspberry compote and was an absolute treat! Although 1 is definitely rich enough....
CeriB
29th Mar, 2019
5.05
This is a lovely recipe if you get the oven timings right. We experimented with 3 portions. Cooked one for 10 minutes, wasn't to bad. Froze one and cooked for 15, again wasn't to bad. Cooked the last one for 12 minutes and it was perfect. If you're planning on making this for a special occasion then do try it out beforehand. When you get it right it is definitely worth it!!
jemimahly
16th Feb, 2019
Made these & cooked then for about 16mins as first one was a puddle. I agree about them tasting really floury, I’ll find a different recipe next time I make them.
Suehirst
14th Feb, 2019
5.05
Tried these for valentines meal, I halved the recipe and made 4. They were absolutely amazing. Will definitely make them again.

Pages

bananacakes2000
22nd May, 2020
5.05
So I tried the recipe, I made one at a time though. First one I baked, I put it in for 12 minutes but it was still way too runny inside. The next one I baked I put it in for about 20mins, it was formed better but still have quite a bit much lava. Am I having this uncooked problem because I’m baking them one at a time? Or maybe something to do with an oven? I guess I’ll just cook them for a bit longer then
lulu_grimes's picture
lulu_grimes
22nd May, 2020
Hi, It sounds like it must be your oven temperature. many ovens run hot or cold and you never find out until you try something like this. It could also be the dishes you are using, some are thicker and conduct the heat more slowly. If you have enough to keep trying then you will know what works best for your oven. Lulu
bananacakes2000
20th May, 2020
5.05
Recipes says they can be in the fridge up to the night before - I'm only wanting to make 3 tonight then chill the rest for tomorrow night. Would that be okay to let it be in the fridge for the whole day or should I bake them all in one go?
lulu_grimes's picture
lulu_grimes
20th May, 2020
Hello, Yes that should be fine. If you leave them any longer then freeze them and cook them from frozen. Lulu
Maria2020
19th Dec, 2016
Do you think this could be cooked as one big fondant as opposed to separate ramekins? Thanks
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Thank you for your question. We have not tested it as one big fondant and as cooking times need to be precise to get the molten centre, we'd suggest making this in individual portions.
C290264
11th Dec, 2016
To anyone. Can someone tell me how I can make the chocolate fondants but adding in an orange syrup so it flows out like lave? Cheers.
laura0606
15th Apr, 2017
4.05
You'd need to make something like an orange flavoured disc, freeze it and then place in the middle of the fondant, then pour some more of the mixture over the top to cover it. then it should stay in the correct position and melt out when you cut into it.
Vyra
27th Sep, 2016
The recipe mentions 200 gm of flour...isn't it too much. Sorry I'm a novice...I referred similar recipes and they mostly mentioned just 1 tbsp of flour. Just wanted to confirm with you if 200 g mentioned was accurate.
choca
8th Jun, 2016
Can the fondants be baked straight from the fridge or should they be at room temp?

Pages

caringo
11th Mar, 2018
Use muffin cases instead of ramekins and substitute half of the dark chocolate for milk.
MummyAbey
8th Aug, 2014
5.05
Grated some orange peel in the mixture to make chocolate orange fondants. Delicious!
Want to receive regular food and recipe web notifications from us?