Gordon Ramsay's Chocolate Fondant

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!

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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]

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