Posted on Friday, 16th July 2010 by Grace Massa Langlois
Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.”
This recipe happens to be one of my favourites as well. I am a huge chocolate lover and this one definitely delivers in deep-chocolate flavour, the oozing centre is my favourite part.
I’ve tried countless recipes for these molten lava cakes but non have compared to this one. Gordon’s Hot Chocolate Fondant recipe couldn’t be any easier to make.
When I’ve made these cakes in the past the most difficult part of the recipe was slipping the cakes out of the ramekins without them falling part. I am happy to say that was not the case with this recipe they turned out without any problems. Lining the bottom of the ramekin with parchment paper made the difference.
You can prepare the dessert ahead of time, chill it in the fridge, and then pop in the oven for 12 minutes just before serving and enjoy (that’s the best part)!
Are you planning a romantic dinner for 2? This is the perfect ending to a delicious meal!
Gordon Ramsay’s Hot Chocolate Fondant
(from Gordon Ramsay Make It Easy)
- 8 tablespoons (100 g) unsalted butter, plus extra to grease
- 4 teaspoons unsweetened cocoa, to dust
- 4 ounces (100 g) good-quality bittersweet chocolate (minimum 70% cocoa solids), in pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup (120 g) superfine granulated sugar
- 2/3 cup (120 g) all-purpose flour
- Heat oven to 325° F. Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter. Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.
- In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes.
- Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.
- Sift the flour over the mixture and using a large metal spoon gently fold in.
- Divide the batter between the ramekins and bake for 12 minutes.
- Turn the chocolate fondants out onto warmed plates and serve immediately.
Tags: after school treat, afternoon tea, baked pudding, chocolate, chocolate cake, chocolate dessert, chocolate desserts, chocolate recipes, creme anglaise, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, Gordon Ramsay Desserts, Gordon Ramsay recipes, hot chocolate fondant, individual dessert, individual desserts, pudding, pudding cake, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte