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I am neither a chocolate nor a fondant fan. Made it for a birthday and I am a convert. It came out perfect and tasted amazing. Just enough crusted on the outside and totally gooey on the inside. After chilling it in the refrigerator overnight at 34F mine baked for 13 minutes at 350. Oven was preheated at 425 for at leasst 10-15 minutes. followed the recipe to a tee and used confectionary sugar. Not too sweet and perfectly decadent without the caramel and ice cream topping. However, for those who love those fine restaurant styled fondants, i am told a little more sugar will sweeten it to perfection or top it with good quality pure vanilla ice-cream or salted caramel sauce.
I do not often say this but I will now - OH MY GOD!!!!!!! This is an unbelievably good recipe from the master himself! I read up a bit on the recipe before starting and Gordon uses 150 ml foil tins instead of ramekins in his restaurants because of the sheer number they make. I used the foil cups after having trawled the city for the right size ramekins to no avail. I also used regular white sugar instead of golden caster sugar. There is a slight difference in the sugars with caster sugar being a finer grain (incorporates better in sensitive desserts) and having a deeper flavour. But I did this research while I was in the middle of the recipe - go figure - so I crossed my fingers and hoped for the best and used regular sugar. I also used the best Belgian chocolate I could find. I recommend that you wait a bit after brushing the cups with butter the 2. time before adding cocoa otherwise the cocoa will crumble up. I love how this recipe makes an extra serving - simply for testing before serving as explained by Gordon. He is all about tasting & testing before serving. In fact I got 10 x 150 ml foil cups. I am serving this recipe for our New Years Eve dinner party and I froze them all and tested 2 tonight with the family. Because they were frozen I added 5 min to the baking time and baked for a total of 15 min - and they came out PERFECT, all goey and runny in the middle. I actually can't believe that they came out so well. I was a bit concerned because my batter was not runny ie. I could not pour it in the cups but had to scoop it in. Never mind - the gooeyness was there after baking. I will be serving the fondants with caramel sauce (Gordon's and also listed by Noo) and a dollop of whipped cream. This recipe makes you feel like a real chef, follow the instructions, use the best ingredients available and you will have a dessert that will amaze!
Made this for 3 of us to enjoy, & believe me, we devoured all of them within a 24-hour period ~ Absolutely great chocolate fix for all of us chocoholics!! I was hoping to make some of the caramel sauce before all were gone, but didn't get around to it this time! However, now that I have both recipes clipped together, not a problem next time around! [Tagged & made as a special compensation for none of your recipes having been chosen in the PRMR Holiday Special]