GORDON RAMSAY'S CHOCOLATE FONDANT
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 recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!
Provided by Noo8820
Categories Dessert
Time 1h
Yield 9 Fondants
Number Of Ingredients 8
Steps:
- 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.
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Robin True
[email protected]I've tried many chocolate fondant recipes, but this one is definitely the best. The fondants are always cooked perfectly and the raspberry coulis is delicious. I would highly recommend this recipe to anyone who loves chocolate fondants.
Yaya Coffee
[email protected]This is my go-to recipe for chocolate fondants. They're always a hit with my family and friends. The recipe is easy to follow and the fondants always turn out perfectly.
Mikkila Bradford
[email protected]I made this recipe for a dinner party and my guests loved it! The fondants were cooked perfectly and the raspberry coulis was delicious. I would definitely recommend this recipe for a special occasion.
Abiy Ahemed
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The fondants are so rich and decadent, and the raspberry coulis is the perfect finishing touch. I would recommend this recipe to anyone who loves chocolate and is looking for
kiarra chee
[email protected]I've made this recipe several times and it always turns out great. The fondants are always cooked perfectly and the raspberry coulis is delicious. I love serving these to guests because they're always a hit.
Md mokther
[email protected]This was my first time making chocolate fondants and they turned out great! The recipe was easy to follow and the fondants were cooked perfectly. The raspberry coulis was also very good. I would definitely recommend this recipe to anyone who is looki
Krishnohajong Krish
[email protected]I followed the recipe exactly and the fondants turned out perfectly. They were cooked through but still had a gooey center. The raspberry coulis was also very good. I would definitely recommend this recipe to anyone who loves chocolate fondants.
Rafay Rafay Rajput
[email protected]These chocolate fondants were a bit too rich for my taste, but they were still very good. The raspberry coulis was a nice addition, and it helped to balance out the richness of the chocolate. I would recommend this recipe to anyone who loves chocolat
Arezo Root
[email protected]I made this recipe for my husband's birthday and he loved it! The fondants were so rich and decadent, and the raspberry coulis was the perfect finishing touch. I would definitely recommend this recipe for a special occasion.
mahlangu cairo
[email protected]This recipe was a bit more challenging than I expected, but it was definitely worth the effort. The fondants were cooked perfectly and the raspberry coulis was delicious. I would recommend this recipe to anyone who is looking for a challenging but re
Alena Stotts
[email protected]I'm a big fan of Gordon Ramsay and I was excited to try this recipe. I was not disappointed! The fondants were absolutely delicious. They were rich and chocolatey, with a gooey center. The raspberry coulis was also very good. I would definitely recom
Md Sabbri
[email protected]These chocolate fondants were a hit at my dinner party! They were easy to make and turned out perfectly. The raspberry coulis was the perfect finishing touch. I highly recommend this recipe.
Razu Cdry
[email protected]I love chocolate fondants and this recipe is one of the best I've tried. The fondants were so moist and gooey, and the raspberry coulis was the perfect complement. I'll definitely be making this again and again.
Egbe paulina
[email protected]This recipe is a keeper! The fondants were so rich and decadent, and the raspberry coulis added a delicious pop of flavor. I served them to my friends for dessert and they were a huge hit.
David Blixt
[email protected]I'm not much of a baker, but this recipe was surprisingly easy to follow and the results were incredible. The fondants were cooked to perfection and the raspberry coulis was the perfect finishing touch.
Leah Weirick
[email protected]This chocolate fondant was an absolute delight! The texture was perfectly gooey and indulgent, and the flavor combination of the rich chocolate and the tangy raspberry was heavenly. I'll definitely be making this again.