Gordon Ramsay Chocolate Fondant Recipe

The First Time I Screwed This Up…

I baked it for 12 minutes.

Looked perfect. Smelled like a Parisian patisserie. But the moment I sliced into it? Solid cake. No gooey center. No drama. No magic.

Chocolate fondant isn’t a hard recipe. That’s the trap. It feels easy—until you blow it with a hot oven, cold batter, or poor timing.

Ramsay’s version nails it because it’s not just about ingredients. It’s about temperature control, structure, and flow. Once I understood why his steps work, this dessert became unmissable. You’ll get that here—plus every fix I had to learn the hard way.

Why This Works (And Where Most Go Wrong)

What Makes Gordon’s Version Better:

• It’s engineered for drama: solid exterior, lava center. That contrast is everything.
• The egg-to-flour ratio leans liquid—key for the molten flow.
• The batter is rested just enough to stabilize but not firm up.

Where People Fail:

• Overbaking. Nine minutes means nine minutes. Not ten. Not eleven. Set a timer.
• Cold ingredients. Cold eggs or batter tank the rise and center melt.
• Poorly greased molds. Stick and rip = heartbreak.

Ingredients That Actually Matter

• 150g butter – Adds richness. Must be melted with chocolate to emulsify properly.
• 150g dark chocolate (70% cocoa) – Lower cocoa = bland. Higher = bitter. I tested both. Don’t go below 60% or above 75%.
• 90g plain flour – Structure. Split into two steps: 25g for dusting + 65g for batter.
• 25g cocoa powder – Mixed with flour to dust the molds. Prevents sticking and adds flavor.
• 3 whole eggs + 3 yolks – This is your lift and your lava. More yolks = silkier center.
• 200g caster sugar – Dissolves faster than granulated. Crucial for that glossy batter.
• Crème fraiche or vanilla ice cream – The cold against hot fondant? That’s the chef’s kiss.

How To Make Gordon Ramsay Chocolate Fondant

Preheat your oven to 190°C (170°C fan) / 375°F. Line up 4 ramekins or dariole molds on a tray.

Grease and dust the molds. Use soft butter, brush it into every corner, then dust with the cocoa-flour mix. Tap out the excess. This is non-negotiable—if they stick, you’re done.

Melt butter and chocolate gently over simmering water (bain marie). Don’t rush it. Stir until smooth, then take off the heat.

Sift in the flour (just 65g of it now). Mix in. It’ll look thick.

Whisk eggs, yolks, and sugar together in a separate bowl until just combined—don’t over-aerate. Then pour into the chocolate mix and whisk until smooth.

Pour into molds, filling to about 90%—they’ll rise slightly.

Bake for 9 minutes. Set a timer. Don’t open the oven. You want a set edge and just-wobbly center.

Rest 30 seconds, then unmold. Run a sharp knife around the edge and invert onto a warm plate.

Serve immediately with something cold and creamy.

What Gordon Ramsay Says About This Dish

“Timing is crucial—one minute over, and you’ve got a chocolate sponge.”
— from Ramsay’s Ultimate Cookery Course

Truth. Even 30 seconds can tip the center from lava to fudge.

“You should be able to cut into it and have that gorgeous ooze.”
— paraphrased from MasterChef

That ooze is your doneness test. No flow = no show.

“Dust the molds properly. If they stick, it’s over.”
— Kitchen Nightmares advice applied to dessert

I’ve torn too many perfect fondants by skipping this.

What I Got Wrong (And How I Fixed It)

• I used chocolate chips once. They don’t melt evenly—go with a bar.
• Baked 10 minutes ‘just to be sure’. Lava gone. Stick to 9.
• Cold eggs. Slowed the emulsion. Always bring eggs to room temp.
• Didn’t dust the molds well. Ripped fondants. Cocoa + flour is mandatory.

Variations That Actually Hold Up

Orange Zest + Grand Marnier: Add 1 tsp zest + 1 tbsp liqueur to the batter. Elevates it instantly.

Peanut Butter Core: Pipe chilled PB into the center before baking. Creates a molten PB-choco bomb.

Salted Caramel Swirl: Spoon 1 tsp caramel into batter halfway up mold, then top off. Adds contrast and richness.

Do not use milk chocolate—it throws off structure and sweetens too much.

Pro Tips That Change the Game

• Freeze the batter in molds: Perfect if you’re prepping ahead. Bake straight from frozen at 200°C for 11–12 minutes.
• Use a digital thermometer on the edge: 60–62°C (140–143°F) is the target for that molten-but-set perimeter.
• Rest 30 seconds before unmolding: Prevents collapse. Still hot, but stable.

Storage + Leftover Moves

Fridge: Keep cooked fondants up to 2 days. Reheat gently in microwave (20–30 sec).

Freezer: Freeze batter-filled molds. Wrap well. Bake from frozen—add 2–3 min.

Leftover Use: Crumble cooled fondants over ice cream or blend into a milkshake.

FAQs – Everything You Might Ask

Q: Can I use ramekins instead of dariole molds?
A: Yes, just make sure they’re well-greased and about 200–220ml in volume.

Q: Can I prep these ahead?
A: Yes—either chill batter in molds for 24 hrs or freeze them.

Q: Why did mine come out like cake?
A: Overbaked or batter too cold. Check oven temp and use room-temp ingredients.

Q: What chocolate does Gordon use?
A: 70% dark couverture. Brands like Valrhona or Callebaut if you want to splurge.

Q: Can I make it dairy-free?
A: Yes—but swap butter with a high-fat vegan margarine and use dark dairy-free chocolate. Texture will shift slightly.

Try More Recipes:

• Gordon Ramsay Blueberry Muffins Recipe
• Gordon Ramsay White Chocolate Brownies Recipe
• Gordon Ramsay Rhubarb Crumble Recipe
• Gordon Ramsay Peach Cobbler Recipe