Gordon Ramsay’s chocolate pudding is a fondant with a molten centre that runs out when you cut into it. The outside is set like a cake, the inside is liquid chocolate, and the whole thing bakes at 200°C (400°F) for only 10 to 12 minutes.
Ramsay calls this the best selling dessert across all his restaurants. I was scared to try it because the timing felt too precise, but then I found out you can make the batter a full day ahead and keep it in the fridge, which takes all the pressure off.
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What Is The Difference Between A Fondant And A Soufflé
A chocolate fondant is dense and rich with a melting centre. A soufflé is light and airy because it rises with whipped egg whites, but they look similar on the outside, but when you cut into them the texture is completely different.
People also call this a melt in the middle chocolate pudding or a chocolate lava cake, and it sits somewhere between a chocolate mousse and a baked cake. They are all the same thing, just different names depending on where you are.
Chocolate Fondant Pudding Ingredients
- 200g (7 oz) dark chocolate, 70% cocoa, broken into pieces
- 200g (7 oz) unsalted butter, plus extra for greasing
- 3 large whole eggs
- 3 large egg yolks
- 75g (⅓ cup) golden caster sugar (superfine sugar)
- 75g (⅓ cup) plain flour (all-purpose flour)
- Cocoa powder, for dusting the moulds
How To Make Gordon Ramsay Chocolate Pudding
- Prep the moulds: Brush the inside of 6 ramekins or dariole moulds generously with melted butter, then dust with cocoa powder and tap out the excess.
- Melt the chocolate: Put the chocolate and butter in a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water, and stir until smooth.
- Cool slightly: Take the bowl off the heat and leave to cool for 10 minutes.
- Whisk the eggs: In a separate bowl, whisk the whole eggs, egg yolks, and sugar together until pale and thick.
- Combine: Pour the melted chocolate into the egg mixture in three goes, beating well between each addition until smooth.
- Add the flour: Sift the flour over the top and fold it in gently with a large spoon.
- Fill: Divide the batter between the moulds and chill for at least 20 minutes, or up to 24 hours.
- Bake: Place on a baking tray in a preheated oven at 200°C (400°F) for 10 to 12 minutes until the tops form a crust and the sides start pulling away from the moulds.
- Rest: Let them sit for 1 minute, then run a knife around the edge and turn out onto warmed plates.
- Serve: Serve straight away with vanilla ice cream or a pour of double cream (heavy cream).
Can You Freeze These Before Baking
Gordon says you can freeze the filled moulds for up to a month. Bake them straight from frozen with 5 extra minutes on the cooking time, and I always make a couple of extras as what Gordon calls an insurance policy, in case one does not turn out right.
This is what makes them perfect for dinner parties, just like sticky toffee pudding. You do all the work days before, then just put them in the oven while people are eating their main course.
How Do You Know When They Are Done
Gordon shakes the mould gently, and if only the very middle moves while the edges are set, they are ready. The top should look matte, not shiny.
I overbaked my first batch and the centres were solid all the way through. Now I set a timer for 10 minutes and check, because every oven is different and even 30 seconds too long will ruin the molten centre.
What To Serve With Chocolate Fondant
Vanilla ice cream is the classic pairing because the cold melts into the hot chocolate and makes a sauce on the plate. Gordon also serves these with creme anglaise poured around the side.
A few fresh raspberries on the plate add colour, or try it after a bowl of rice pudding if you want two courses of pudding. A few fresh raspberries and their sharpness cuts through the richness. I would not add anything sweet like caramel because the fondant is already very rich on its own.
FAQs
- Is chocolate pudding the same as chocolate fondant? In the UK, chocolate pudding usually means a hot baked chocolate dessert. Gordon Ramsay’s version is a fondant, which is a baked chocolate cake with a liquid molten centre. Americans call the same thing a chocolate lava cake.
- Why did my fondant not have a runny middle? It was in the oven too long. Even 1 minute extra can set the centre completely. Next time, check at 10 minutes and take them out as soon as the edges are firm and the middle still wobbles.
- Can I add flavouring to the batter? Gordon suggests Baileys, Cointreau, or finely grated orange zest. Add it to the chocolate after melting and before combining with the eggs.
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Nutrition Facts
Per serving (1 fondant):
- Calories: 480 kcal
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 215mg
- Sodium: 45mg
- Carbohydrates: 30g
- Fibre: 3g
- Sugars: 22g
- Protein: 7g
Gordon Ramsay Chocolate Pudding Recipe
6
servings25
minutes12
minutes37
minutesGordon Ramsay’s chocolate pudding is a fondant with a molten centre that runs out when you cut into it. The outside is set like a cake, the inside is liquid chocolate, and the whole thing bakes at 200°C (400°F) for only 10 to 12 minutes.
Ramsay calls this the best selling dessert across all his restaurants. I was scared to try it because the timing felt too precise, but then I found out you can make the batter a full day ahead and keep it in the fridge, which takes all the pressure off.
Ingredients
200g (7 oz) dark chocolate, 70% cocoa, broken into pieces
200g (7 oz) unsalted butter, plus extra for greasing
3 large whole eggs
3 large egg yolks
75g (1/3 cup) golden caster sugar (superfine sugar)
75g (1/3 cup) plain flour (all-purpose flour)
Cocoa powder for dusting the moulds
Directions
- Prep the moulds: Brush the inside of 6 ramekins with melted butter, dust with cocoa powder, and tap out the excess.
- Melt the chocolate: Put the chocolate and butter in a heatproof bowl over simmering water and stir until smooth.
- Cool slightly: Take the bowl off the heat and leave to cool for 10 minutes.
- Whisk the eggs: Whisk the whole eggs, egg yolks, and sugar together until pale and thick.
- Combine: Pour the melted chocolate into the egg mixture in three goes, beating well between each addition.
- Add the flour: Sift the flour over the top and fold it in gently.
- Fill: Divide the batter between the moulds and chill for at least 20 minutes.
- Bake: Place on a baking tray at 200°C (400°F) for 10 to 12 minutes until the tops form a crust and the sides pull away from the moulds.
- Rest: Let sit for 1 minute, run a knife around the edge, and turn out onto warmed plates.
- Serve: Serve straight away with vanilla ice cream or double cream.
