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Chocolate Fondant

Epicurious | October 2008

by Gordon Ramsay

Gordon Ramsay's Fast Food 

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yieldMakes 4 servings

 Editor's note: This recipe is reprinted with permission from Gordon Ramsay's Fast Food.

Ingredients

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4 tbsp (60 ml) unsalted butter, plus extra to grease2 tsp (10 ml) unsweetened cocoa powder, to dust2 oz (50 g) good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces1 large egg1 large egg yolk

 

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1/3 cup (75 ml) superfine sugar2 tbsp (30 ml) Tia Maria liqueur1/3 cup (75 ml) all-purpose flour, siftedcrème fraîche or vanilla ice cream, to serve

Preparation

Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in asmall bowl set over a pan of hot water, then take off the heat and stir until smooth.

Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur,followed by the flour.

Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with adollop of crème fraîche or a scoop of vanilla ice cream.

Recipe courtesy of Gordon Ramsay's Fast Food  by Gordon Ramsay Key Porter Books © April 2008

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I think the liqueur just givs it that extra zing a bit too much becoz u knw ur gonna want sumthing moderate sumthing come si come sa but if its prefered thatway by the person making it then so be it, but to be quite honest i wud make this agen but WITHOUT the liqueur so that it can be a dessert that every1 caneat nd enjoy

by A Cook on 2009-08-30 flag if inappropriatesee all reviews ›

recipe featured in

 The Food of Love

 Gordon Ramsay's Menu Secrets

recipe at a glance

main ingredients: Chocolate, Egg, Liqueur

holiday/celebration: Valentine's Day, Engagement Party, Birthday

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