Recipe: Chocolate Fondants

by April@MyFoodTrail on July 3, 2009

in Baking, Other desserts, Puddings, Recipes

Who knew that Masterchef would be such a hit? It is a good thing that the show has taken Australia by storm because everyone should eventually learn how to cook at home. The show has inspired people to try out new things in the kitchen, myself included. Whenever I miss an episode, I always catch up on the Masterchef website. You can watch every past episode, ad free.

If a particular dish features on Masterchef, it can be guaranteed that searches for the recipe on Google increases and home cooks (and bloggers) will try to recreate it. One such dish was the chocolate fondant. Mmmm… how can one resist the image of oozing chocolate sauce. It is it so wonderfully chocolatey, without being overly rich. It will be hard not to have a go at making this at home yourself!

I used Gordon Ramsay’s chocolate fondant recipe from the June Australian Good Food Magazine. When I Googled the recipe, there is an online version that differs from the one below, but I can vouch for the one below.

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Chocolate Fondants
Makes 4

You can double the ingredients recipe to make 8, or halve it to make 2 serves. I made 4.

Ingredients
25g butter, melted, to brush the ramekins
100g extra butter, chopped into small pieces
Cocoa to dust
100g good quality dark chocolate, chopped into small pieces
2 eggs, plus 2 egg yolks
100g caster sugar
100g plain flour

Method
1. Prepare 4 ramekins (or muffin tin holes, or other moulds) by heavily brushing melted butter all over the inside. Add a heaped spoonful of cocoa to mould. Tip mould so cocoa completely coats butter and tap out any excess.

2. Place chopped butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Heat slowly until melted, remove from heat and stir until smooth. Cool for 10 minutes.

3. Meanwhile, in a separate bowl, whisk eggs and yolks together with sugar until thick and pale and whisk leaves a trail. When you lift the whisk out, it should take a few seconds between batter drips. You can use an electric whisk.

4. Sift flour into egg and whisk to combine.

5. Pour melted chocolate into egg mixture in three portions, whisking well between each addition, until all chocolate is added and mixture is completely combined to make a loose fondant batter.

6. Evenly pour fondant batter between prepared moulds. Chill fondants for at least 20 minutes or overnight.

7. Preheat oven to 200C or 180C fan forced. Place fondants on a baking tray and cook for 13 minutes if using a ramekin, until tops have formed a crust and fondants start to come away from the sides of the mould. Stand for 1 minute before loosening.

8. Loosen fondants by moving tops very gently to come away from sides of mould. Ease out gently. An easier way is to run a knife around the edges and tip on to a plate. Your fondant should slide right out. Serve with icecream.

Notes

  • I melted my chocolate and butter in the microwave. Heat at 60% power for 30-40 seconds at a time and stir well. Chocolate will hold it shape even when it has melted so keep stirring and you might not have to put it in the microwave again.
  • Gordon’s batter was able to be poured into the moulds, but mine was quite thick and I had to scoop it in. I don’t think it matters as it all flattens out in the oven.
  • You can freeze the prepared fondants for up to a month. Cover with plastic wrap (and foil) and transfer to freezer.
  • Cooking time varies according to your oven. I have made these twice and the first time I cooked it for 12 minutes and it was too underdone. The second time I cooked it for 13.5 minutes and it was perfect.

The notion that chocolate fondants are difficult to make is just a myth. This recipe is pretty much fool proof. If you properly prepare the ramekins and cook for the prescribed time, the beautiful chocolatey pudding with the oozing centre will be yours! I accidentally whisked the eggs without the sugar and only realised as I was adding the flour. After adding all the flour, I then added the sugar and saw my fluffy egg mixture instantly collapse. However, fear not, they still turned out perfectly!

The first time I made these, I used Cadbury milk chocolate and you can definitely tell the difference. The colour was a lot lighter and the darker cocoa lining stood out. It was also a lot sweeter than using good quality dark chocolate.

The second time I made these I used Lindt 70% chocolate. They were a lot more chocolatey, but also more bitter, so perhaps a combination of half milk and half dark is a good alternative if you want a bit of sweetness.

I will be making these decadent desserts again and again – they are super impressive, taste divine and can be prepared in advance.

Over & Out, Rilsta xx

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{ 13 comments… read them below or add one }

soph (owl vs. dove) July 4, 2009 at 12:18 pm

Yummm! Thanks for posting this. I had THE BEST chocolate fondant for dessert the other night and I'm now addicted. And then I found this post. So no I can make them at home. It's fate. Haha.
xx

Reply

Kate Martin July 4, 2009 at 3:25 pm

They look delicious! Wish I was this adventurous in the kitchen, although then I would just eat them all!

Reply

Rilsta July 6, 2009 at 3:30 pm

Hi Soph: Welcome to my blog! Hopefully this recipe is as good, if not better than the chocolate fondant you had! You'll have to give it a go and let me know how it compares!

Hi Kate: They are delicious and very likely to be eaten in the blink of an eye!! You can half the recipe I have posted and only make 2 serves so even if you eat both, 2 is better than 4! 🙂

Reply

Maria@TheGourmetChallenge July 6, 2009 at 5:21 pm

hmmm, liquid chocolate…..oh crap, I thought I had kicked my chocolate habit. I'm going to HAVE to make these now!

Reply

Anita July 6, 2009 at 9:41 pm

I'm so glad you made this! I just saw it in the Good Food Magazine too and am looking forward to being able to freeze it for up to one month. I'm loving MasterChef too at the moment, didn't think from the ads before it began that it would be as good… tonight's one was absolutely fantastic with the panacotta and macarons!!!

Reply

Rilsta July 10, 2009 at 4:13 pm

Hi Maria: These are at the top of the list for an awesome chocolate hit!!

Hi Anita: I've got two stored in the freezer, though hidden at the back so I don't feel tempted to eat them every time I open the freezer! I have them well wrapped in plastic wrap and then again in foil.

Reply

Anonymous August 10, 2010 at 5:03 pm

Hi Rilsta,
Ur Choc Fondants look awesome! Dying to try this recipe! Can u advise wht size ( 125ml/ 180ml ) of ramekins u used for this recipe?

Thks n regards,
Susanna

Reply

April @ My Food Trail August 10, 2010 at 7:55 pm

Hi Susanna: My ramekins are the bigger ones, probably 180ml. Do give them a go, they are absolutely divine! Make sure you use a good quality dark chocolate. Enjoy!

Reply

Anonymous August 11, 2010 at 12:13 am

Thks for the info, Rilsta! 🙂

Susanna

Reply

Anonymous August 11, 2010 at 8:08 pm

Hi Rilsta,
Thks for posting this recipe. I test baked 2 delicious choc fondants for my children's tea this afternoon. Remaining 4 for dessert tonite. Here is a pic of my choc fondant – http://i260.photobucket.com/albums/ii13/sspaks64/ChocolatefondantGordonRamsay.jpg

Susanna

Reply

April @ My Food Trail August 12, 2010 at 9:09 am

Hi Susanna: Thanks for coming back and giving your feedback! 🙂 Your chocolate fondants look amazing! Hope everyone who got to try it really loved it!

Reply

Spencer @ Moo-Lolly-Bar October 30, 2010 at 3:45 pm

Looks absolutely wonderful! How appetising is that picture?

Reply

April @ My Food Trail November 5, 2010 at 10:35 am

Hi Spencer: I make these fondants again and again because everyone loves them!

Reply

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