Prep 45 mins
Cook 15 mins
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!
- Using 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.
- Place 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.
- In 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.
- 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.
- Tip 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.
- Heat the oven to 200/180/Gas 6.
- Place 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.
- Loosen 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.
- Serve with vanilla ice cream and caramel sauce.
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]