A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy’ to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate—the possibilities are endless! Try serving it with Caramel Sauce. Gordon claims that this is the best selling dessert in his restaurants!
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Units: US | Metric
- 1Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, 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 out, and then repeat with all of the moulds.
- 2Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
- 3In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
- 4Pour 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.
- 5Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
- 6Heat the oven to 200/180/Gas 6.
- 7Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
- 8Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
- 9Serve with vanilla ice cream and caramel sauce.
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Nutritional Facts for Gordon Ramsay's Chocolate Fondant
Serving Size: 1 (1165 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 568.7
- Calories from Fat 361
- Total Fat 40.1 g
- Saturated Fat 23.9 g
- Cholesterol 237.2 mg
- Sodium 200.1 mg
- Total Carbohydrate 51.5 g
- Dietary Fiber 5.0 g
- Sugars 22.7 g
- Protein 10.3 g