Chocolate Fondants from the kitchen of Gordon Ramsay

Serves

4

Prep Time

30 mins

Cooking Time

9 mins

Ingredients

• 150g butter, plus extra for greasing
• 150g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
• 90g plain flour (25g for moulds, 75g for cake mix)
• 25g cocoa powder
• 3 large eggs
• 3 large egg yolks
• 200g caster sugar
• vanilla ice cream, crème fraiche or whipped cream, to serve

Method

• Preheat the oven to 190˚C/170˚C fan/Gas 5.
• Grease 4 x 220ml *dariole moulds or ramekins with butter.
• Mix together the cocoa powder and 25g of plain flour and dust the inside of the moulds, place them on a baking sheet and set aside.
• Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
• Remove from the heat, sift over the flour and then whisk it in.
• In a separate bowl, whisk together the eggs, egg yolks and sugar until combined.
• Then whisk this into the chocolate mixture, until smooth and well combined.
• Pour the chocolate mixture into the prepared dariole moulds or ramekins, dividing equally.
• Bake for 9 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
• Remove from the oven, and then, using a sharp knife, gently loosen around the inside edge of each mould, if necessary.
• Carefully invert each fondant onto a serving plate and serve immediately with crème fraiche, whipped cream or vanilla ice cream.

*Dariole is a French term meaning a small culinary mould in the shape of a truncated cone.