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Gordon Ramsay's Chocolate Fondant Recipe

Indulge in Gordon Ramsay's signature Chocolate Fondant – a rich, gooey chocolate pudding with a molten heart that will leave you craving more! This elegant dessert is surprisingly easy to make ahead, chilling beautifully overnight in the fridge or freezing for up to a month (add 5 minutes to baking time). Perfect for impressing guests or treating yourself, this recipe is a guaranteed crowd-pleaser. Don't be shy with the extras – they'll vanish fast! Once mastered, unleash your creativity with flavour infusions like Baileys, Cointreau, or orange zest. Serve with vanilla ice cream (Recipe #353546 recommended!) for the ultimate decadent experience. Gordon Ramsay's best-selling dessert—now in your kitchen!

Prep Time 30 mins
Cook Time 60 mins
Calories 568.8 kcal
Protein 20g
Rating 5.0 (3 Reviews)
Gordon Ramsay's Chocolate Fondant 34

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gordon Ramsay's Chocolate Fondant

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How to Make Gordon Ramsay's Chocolate Fondant

  1. Heavily brush melted butter (2 tbsp) inside nine 150ml pudding molds using upward strokes. Chill in the fridge or freezer.
  2. Once chilled, brush with another 1 tbsp of melted butter. Add a spoonful of cocoa powder (1 tbsp per mold) to each mold, tapping out excess.
  3. Gently melt 200g dark chocolate and 100g butter in a double boiler until smooth. Set aside to cool for 10 minutes.
  4. In a separate bowl, whisk together 4 large eggs, 4 large egg yolks, and 150g granulated sugar until pale, thick, and ribbon-like.
  5. Sift 50g all-purpose flour into the egg mixture; gently fold in.
  6. Gradually add the melted chocolate mixture to the egg mixture in three parts, folding gently after each addition until fully combined.
  7. If not freezing, chill the batter for at least 20 minutes or up to 24 hours. If freezing, freeze for up to one month. (Add 5 minutes to baking time if cooking from frozen)
  8. Preheat oven to 200°C/180°C Fan/Gas Mark 6.
  9. Bake the fondants for 10-12 minutes, until the tops are crusty and the edges pull away from the molds.
  10. Let rest for 1 minute before gently loosening the edges and inverting onto plates.
  11. Serve immediately with vanilla ice cream and caramel sauce.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

90g

Fat

119g

Carbs

17g

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Sweets & Sides Desserts European Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Desserts European Dinner Party Holiday Event Vegetarian Puddings And Mousses Chocolate Dietary Oamc Freezer Make Ahead Wedding Valentines Day Number Of Servings Presentation Served Hot