French
Gordon Ramsay Chocolate Fondant
Individual molten chocolate fondants with crisp set edges and a flowing dark-chocolate center. One of Ramsay's most famous restaurant desserts, timed precisely for the oozing middle.
32 min
Total time
4
Servings
20 min
Prep
12 min
Cook
advanceddessertvegetarian
Ingredients
4 servings
- 200 g dark chocolate (70%), chopped
- 200 g unsalted butter, plus extra to grease
- 4 eggs
- 4 egg yolks
- 200 g caster sugar
- 200 g plain flour, sifted
- 2 tbsp cocoa powder, for dusting the moulds
Make it your way
Instructions
- Step 1.Generously butter 4 ramekins or dariole moulds, then dust the insides with cocoa powder, tapping out the excess. Chill the moulds.
- Step 2.Melt the chopped chocolate and butter together in a bowl set over barely simmering water, stirring until smooth, then set aside to cool slightly.
- Step 3.In a separate bowl, whisk the whole eggs, egg yolks and caster sugar until pale, thick and doubled in volume.
- Step 4.Pour the melted chocolate mixture into the egg mixture and fold gently to combine.
- Step 5.Sift in the flour and fold through until just incorporated, with no streaks but without overmixing.
- Step 6.Divide the batter between the chilled moulds, filling to just below the rim. At this point they can be chilled until ready to bake.
- Step 7.Preheat the oven to 200 C / 400 F (fan 180 C). Place the moulds on a tray and bake for 10 to 12 minutes, until the tops are set and risen but the centers still wobble slightly.
- Step 8.Remove and rest for 1 minute. Run a knife around each, invert onto a plate and lift off the mould.
- Step 9.Serve immediately, while the centers are still molten, with vanilla ice cream or cream.
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