Hot Chocolate Fondant

Gordon Ramsay recipes Hot chocolate fondant recipe

The F Word
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Date Published:
04/09/2007

Gordon Ramsay and his brigade of amateur chefs served this dessert to diners in the F Word restaurant

Serves 2

Ingredients

  • 50g unsalted butter, plus extra to grease
  • 2 tsp cocoa powder, to dust
  • 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
  • 1 free range egg
  • 1 free range egg yolk
  • 60g caster sugar
  • 50g plain flour
  • Icing sugar to dust
  • Vanilla ice cream to serve

Method: How to make hot chocolate fondant

1. Preheat oven to 160˚C/Gas 2.

2. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

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Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word published by Quadrille, photography by Jill Mead.

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Not quite the chocolate pud you were looking for? Try these:
Gordon’s chocolate mousse
Chocolate fudge pots
Gordon’s chocolate soufflé
Chocolate puds with cherry sauce
Gordon’s profiteroles in chocolate sauce

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Comments

  1. I just tried this recipe. Wow, wow, wow... I have seen TV chefs make them many times and seen it go wrong many times but I followed the recipe just adding an extra two mins cooking time and they were perfect. Absolutely YUMMY.. Thanks G :-)
    Posted by Alan from London on 27/10/2009 00:25:26
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  2. Followed the recipe turned out great nice and gooey in the centre.Will make them again will put in fridge as done by previous person
    Posted by Tom on 28/09/2009 21:19:31
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  3. Just finished cooking these over here in the States. Followed directions exactly, cooked at 325 F. Too runny at 12 mins, cooked for 14 mins at center of oven. Turned out perfect though I couldn't get them out of the ramekin so I served them as-is.
    Posted by Ewan on 27/09/2009 21:48:15
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  4. I have just made these and will definately be making them again. The only reason I came on this site was to see if I could get extra tips as I found after 12 mins that when I turned them out they just collapsed. They tasted gorgeous but I want them to look perfect too. I will cook them for a couple of mins longer next time and see what happens....
    Posted by Gemz65 on 27/09/2009 21:43:10
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  5. Have just made these. You have to grease the ramekin really well. They turned out really moist. The centre was a little too runny. Should have left it in for another couple of minutes. Thanks Anyway x x x
    Posted by Rachel x on 26/08/2009 19:35:29
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  6. I tried this recipe but checked it at 12 minutes but it was not done checked later then it was cooked through!!!!!!!!!!!!!!! Man!!! Can anyone help???
    Posted by Boelicious on 03/08/2009 23:26:38
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  7. I made this tonight for Sunday dessert. All my wife could say was "Wow, this is sooo good!" Very easy to make. I'm glad for my digital kitchen scale because of the metric measurements.
    Posted by Jimbo79 on 03/08/2009 06:13:07
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  8. Absolutely brilliant. Chilled in the fridge for an hour and half before cooking, turned out perfect with a hot soft gooey centre!! Thanks Gordon!
    Posted by Amit on 02/08/2009 21:19:04
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  9. Sweet Jesus but this was devine......and very easy to make!
    Posted by Louise from Cork on 31/07/2009 18:35:06
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  10. WOW ive tryed so many fondant recipes this is the first that has actually worked!!!!!! thankyou sooo much for posting this recipe
    Posted by ebannie on 18/07/2009 09:58:14
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  11. can the fondants be made in advanced and cooked after the main course?
    Posted by BJ on 11/07/2009 16:42:03
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  12. jack they will fall out easily when ready. check your ingredients are right. try taking one out at 13 minutes, one out at 14 minutes and so on until they are perfect
    Posted by cookie45 on 28/06/2009 11:35:39
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  13. wow
    Posted by jack on 17/06/2009 20:23:45
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  14. I have tried and tried to do this and everytime I try to pull hem out of the ramekins, they just goo out. BUT, if I cook them any longer, they go completly dry. I do live in America and know all the conversions and am spot on wth it but 12 minutes and they are still too under cooked and I keep my eye on them and then they are over cooked in no time at all. Any suggestions? do I need to use a bakng sheet under them or no? any help is greatly appreciated.
    Posted by good2go on 09/06/2009 18:40:19
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  15. i made an intersting variation on this piece, 3parts icing sugar, 2 parts cocoa powder, then add 4parts of cived flour,(whilst stirring) 2 parts milk, 1 part caster sugar, finaly a slosh of vanilla escences. cook at about 200 c for as long as seemingly reasonable. hope you enjoy it
    Posted by Barry 118 on 05/06/2009 16:18:51
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  16. WOW!i just made this for the first time and it was soooo much fun, and it tastes amazing too obviously :D im so pleased and the recipe was extremely easy to follow. Thanks for sharing it
    Posted by meee on 23/05/2009 21:43:43
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  17. Follow the directions, and you really can't go wrong. Yet, I think you should still listen to what Chef Ramsay said on the show. Make one extra to test (and eat in the kitchen before your serve). Pull the extra one when you have that feeling that it's pretty much done. It's easier to recover from an undercook than an overcook for this dessert. My fellow Americans, I recommend "gram to ounce conversion" in your favorite search engine to find an online conversion tool that suits your needs. But here's a general rule: 50g is JUST UNDER a 1/4 cup; 60g is a JUST OVER 1/4 cup. 160 degrees C is about 325 degrees F. I know the conversions aren't exact, but I know they will yield the desired results. Also, the shape of your cooking vessel may be causing the problem. The cone of a muffin tin is like that for a reason - even cooking of the muffin. So, the muffin tin might be working against you unless you decrease cooking time like others have suggested. Oven rack position matters too! Just some other things to consider and change until you master this recipe. Good luck.
    Posted by Joseph K. on 17/05/2009 19:51:15
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  18. 160 celsius is gas mark 3
    Posted by Jan on 09/05/2009 17:15:09
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  19. Ayesha: are you certain your oven was set to the right temperature? What you are describing sounds like you put your oven at 160 fahrenheit, not 160 celsius?? These were delicious and I've made them a few times now based on their popularity amongst friends. The recipe is spot on. Thank you!
    Posted by Rhian on 19/04/2009 00:24:53
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  20. Chef Ramsey or others that may be reading, My fiance and I celebrated our engagement with a trip to NYC, just to have dinner at Maze at The London. We had the 5 course dinner ($70 per plate and WORTH EVERY PENNY). This was one of our desert options and was served with fresh homemade almond ice cream. This was as my fiance said "sex on a spoon". Absolutely DELICIOUS!! Every dish at Maze was INCREDIBLE, and the service was unsurpassed. The staff was kind enough to give us a tour of the kitchen was a lot of fun, and we got to meet the Head Executive Chef at Maze, and they couldn't have been nicer. I brought along my copy of "Fast Food" in the hopes that Chef Ramsay would be there. Unfortunately not, but I still had the staff sign my book. Thanks to Chef Ramsay and the staff at Maze, for a wonderful experience and a great way to celebrate my pending nuptials. I hope to meet you in person someday, and can't wait to make this as a desert for Easter Dinner.
    Posted by Michael H on 11/04/2009 16:38:16
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  21. Made 8 of these, simply quadrupling the recipe. Cooked them for exactly 12 mins in ramekins and they were firm on top, but really runny in the middle, I served them in the ramekins as otherwise I think they would have collapsed, but they were very much enjoyed by everyone....
    Posted by CG on 11/04/2009 14:11:02
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  22. all you people asking for converisons, obviously you are already on the internet so why not just look it up? there are dozens of sites that work it out for you...
    Posted by sass on 30/03/2009 06:48:59
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  23. it would be a very good idea to convert the recipe to usa measurements for ''yank'' viewers watching your program on either cable or satellite.
    Posted by richard ludwig on 27/03/2009 21:11:20
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  24. i hav bn lookin threw ure comments and nobody has asked if u can freeze this product be4 u cook it. so is it possible 2 freeze ????? thanks xxxxxxxxx
    Posted by kazza on 24/03/2009 16:26:01
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  25. I have made this a few times, and it is fantastic, however this time I am making double the quantity. How long should I cook it for now, and how do I know when it is done ?
    Posted by Joe Mills on 22/03/2009 15:40:50
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  26. I'm not an expert on conversion, but this should be basically it. It may take a little bit of tweaking to get it perfect. * 1/3 cup unsalted butter, plus extra to grease * 2 tsp cocoa powder, to dust * 1/3 cup good quality bitter chocolate (minimum 70% cocoa solids), in pieces * 1 free range egg * 1 free range egg yolk * 1/2cup caster sugar * 1/3cup plain flour * Icing sugar to dust * Vanilla ice cream to serve
    Posted by A.Miles on 12/03/2009 22:41:04
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  27. Well I made these for my mum and dad's anniversary dinner when my sister and I cooked for them. It was the first time I had ever tried the recipe and they were BRILLIANT! I followed the recipe exactly and mine were perfect after 12 minutes in the oven. Serving tip: put a scoop of Carte D'Or vanilla ice-cream on top, scatter with raspberries and crumbled ameretto biscuits-yummy!
    Posted by Aurora B on 10/03/2009 12:14:42
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  28. I love these, they come out perfect every time. I usually make 12 and keep them in the freezer for when I want to use them. I have also made some with orange zest and they are absolutely delicious!! Ayesha, there must be something wrong with your oven. They only take 10 minutes when baking in foil cups, or 12 in ramekins!
    Posted by Melissa on 07/03/2009 18:53:49
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  29. Im live in the US and I dont have a clue how to convert the metric system to what we use here. Please forward this recipe to me. I really want to make this... Thanks
    Posted by Yoshi on 05/03/2009 23:45:08
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  30. I am a Brit but have lived in Vancouver BC Canada for 28 years Unfortunately in Canada we do not have plain or self raising flour only Pastry or Cake flour or all purpose flour which would you advise for this receipe- many of the ingredients you name are not known here for your dishes but have to search for nearest to yours. Love your show watch every week and thoroughly enjoy your receipes.
    Posted by Lynne Stanton on 28/02/2009 03:56:55
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  31. Hmm, i have followed this recipe to the tee and have just checked on my fondants.. They are no way cooked yet. They have been in the oven for nearly 25 minutes now and they are still runny and have not set on top...!! The quantities and temperature of the oven was in accordance to this recipe so am a bit dissapointed really.. As they are only supposed to take 12 minutes!
    Posted by ayesha on 08/02/2009 23:03:05
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  32. I tried this receipe for the first time the other night and it worked perfectly - couldn't believe it! It needed longer than 12 minutes, but I just kept testing the outer edge with a metal skewer and it was fine. Yum! The only thing to point out is that this recipe is NOT in the GR Sunday Lunch book advertised.
    Posted by Rebecca Du Pontet on 08/02/2009 14:28:32
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  33. looks easy enough! i have never even considered making this before!! am determined to do it!! am going to conquer my fear of baking!! thanks GR!I will let you know how it all went!
    Posted by Venassa naidoo on 07/02/2009 14:45:01
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  34. This website is really helpful. I love cooking but i am quite insecure about it. this website tells you what to do very simply its completely fool proof!
    Posted by Claire on 04/02/2009 09:17:43
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  35. ***Quick tip***. Give yourself plenty of time. Follow recipe above, add to ramekins (3/4 fill), then cover them with cling film and put in fridge for a few hours (freezer for <1hr). Then take out, remove film and cook as above. You should have nice runny chocolate now. Also don't overcook. If you find they flop or break, turn off the oven after the 12mins and leave them in there for about 1 min.
    Posted by Karl on 03/02/2009 20:09:52
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  36. Hi TC, "g" stands is gram, you guessed right! :-)
    Posted by star12345 on 02/02/2009 12:22:59
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  37. QUESTION: I am from the US and was wondering what the "g" stands for after the numbers for the chocolate and butter. Is it grams or gallons. Just not familliar with this metric system. If you have the recipe in all US you can send me that too. Thanks!
    Posted by TC on 23/01/2009 18:59:39
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  38. Perfect...came out just like on the picture. Agree with E Forte that 12 min is perfect timing. Tried to leave it in the oven for longer & for less, but 12 is just what it needs. Delicious & easy to make :)
    Posted by iolanta on 22/01/2009 20:56:59
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  39. i tried these yesterday and they were amazing a!!!!!!!!!!!!!!!!!!!! gordan will marry me please??????????????????!!!!!!!!!!!!!!
    Posted by millie on 17/01/2009 18:48:07
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  40. I want to say i tried this pudding last night and it was lovely and so easy to make. I made it earlier, put it in fridge ready for when to bake and it turned out oerfect. Next time I might try half dark and half milk choc as my daughter thought it was slightly bitter.
    Posted by ruth on 17/01/2009 07:38:05
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  41. First time I done it and it was pretty good! The 12 minutes timing is correct. I read other's people comments saying 12 minutes weren't enough. Left it for 13.5 and it was definitelly too much! Follow all the steps and it'll be a success!
    Posted by E Forte on 16/01/2009 17:11:48
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  42. I'm not a novice in the kitchen and mine turned out like muffins too. Followed the recipe to a tee. Too much like a sponge cake with a teeny bit of runny middle. Very dry, nothing like the picture. Cocoa dusting also made it slightly bitter. Not chocolatey enough. Very disappointing!
    Posted by Michelle on 03/01/2009 22:25:14
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  43. i have tried this 3 times everytime there is no runny centre! i so badly want to get it right but there like muffins! i need help, where am i going wrong?
    Posted by niki on 02/01/2009 23:37:58
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  44. If you allways want a runny centre prepare and cook as above but take pieces of chocolate and put them in the freezer. when you add the mix to the ramakins add the frozen chocolate pieces to the centre of the ramakin mix and push it under. Take the pots out when they have risen. It will allways be runny in the centre.
    Posted by david on 29/12/2008 19:31:13
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  45. I did this in muffin cases as didnt have right size ramekins....perfect @ 10 minutes.Cheers Gord.
    Posted by Pam Jones on 01/12/2008 21:32:38
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  46. I have made these 3 times: 1st time I prepared them 3 hours before and they didn't rise. 2nd time 1 prepared them 1 hour in advance and cooked them for stated time of 12 mins but they were underdone and came out like thick hot chocolate sauce. 3rd time I made them straight after main meal and cooked them for 15-16 mins they rose and were runny in the middle absoluetly perfect, even looked like the picture!!!
    Posted by nick Hancock on 19/11/2008 14:06:32
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  47. hi i have just made these at work and they have worked perfect grease your tins really well runny in the middle!!! chocolate heaven
    Posted by Lance Gardner on 12/11/2008 17:47:46
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  48. After the 12 mins I noticed that the fondants had not risen, I tried to remove one to test the consistency but the top half came away and melted chocolate.flour mix oozed onto the plate. Leaving 3 other fondants to cook further for another 8 minutes they had risen nicely and came out of the ramekins with no problems but no runny chocolate. Any ideas?
    Posted by Anthony Rogers on 17/10/2008 11:29:40
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  49. I tasted this when I was visiting my brother and sister in law in Reading and they did it for dessert. It absolutely blew me away. It was fantastic. It helps that I'm a chocoholic but is criminal that I am also diabetic! Never mind an odd treat like this is wonderful. You are to be congratulated on such a delicious dessert.
    Posted by Denise Muir on 09/10/2008 11:05:43
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