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Chocolate Fondants from the kitchen of Gordon Ramsay

Cook at Home

Gordon Ramsay created a perfect heart-shaped sweet treat for Valentine’s Day, but it is perfect to be enjoyed at any time; as a dessert after a romantic meal for two or a dinner party with friends.

Serves

4

Prep Time

30 mins

Cooking Time

9 mins

Skill level 2 (1 simple to 5 being complex and challenging) 

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.

Heddon Street Kitchen, Regent Street Food Quarter, 3 – 9 Heddon Street, London, W1B 4BE

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