Gordon Ramsay’s Hot Chocolate Fondant
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.”
 
Serves 4
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.
(follow me on twitter @gossipchef)

Gordon Ramsay’s Hot Chocolate Fondant

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.”

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Sift the flour over the mixture and using a large metal spoon gently fold in.
  5. Divide the batter between the ramekins and bake for 12 minutes.
  6. Turn the chocolate fondants out onto warmed plates and serve immediately.

(follow me on twitter @gossipchef)

     
Gordon Ramsay’s Hot Chocolate Fondant
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.”
 
Serves 4
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.
(follow me on twitter @gossipchef)

    Gordon Ramsay’s Hot Chocolate Fondant

    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.”

    Serves 4

    • 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
    1. 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.
    2. 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.
    3. 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.
    4. Sift the flour over the mixture and using a large metal spoon gently fold in.
    5. Divide the batter between the ramekins and bake for 12 minutes.
    6. Turn the chocolate fondants out onto warmed plates and serve immediately.

    (follow me on twitter @gossipchef)

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