Chocolate Fondant
Cut it open, the molten chocolate centre flows out, your date loses their mind. It looks like professional patisserie but it's actually quite simple — the only tricky bit is timing. Make the batter in advance, chill, then bake to order. 12 minutes from oven to plate.
Ramsay's version with his trademark intensity. Clear timings and technique.
Prepare the batter up to 24 hours ahead and refrigerate in the ramekins. This means you do zero work during dinner — just pop them in the oven between courses.
Butter and cocoa-dust the ramekins thoroughly. This is what gives you a clean release. One stuck fondant and the magic is gone.
The timing is EXACT for your oven. Do a test run on a non-date night. For most ovens: 12-14 minutes at 200°C. The edges should be set but the centre should wobble.
Serve immediately — fondants wait for no one. Have the plates, ice cream, and garnish ready before you open the oven.
Butter 2 ramekins generously. Dust with cocoa powder, tapping out excess. Chill in fridge
Melt 100g dark chocolate (70%+) with 100g butter in a bowl over simmering water (bain-marie)
In a separate bowl, whisk 2 eggs + 2 egg yolks + 75g caster sugar until thick and pale (3-4 minutes)
Fold the melted chocolate into the egg mixture gently. Fold in 50g plain flour until just combined
Divide between the ramekins. Refrigerate for at least 30 minutes (or up to 24 hours)
When ready to serve: preheat oven to 200°C (fan)
Bake from fridge for 12-14 minutes. Edges set, centre with a distinct wobble
Run a knife around the edge. Invert onto a plate — tap firmly, lift the ramekin off
Dust with icing sugar. Serve immediately with vanilla ice cream or crème fraîche
(Hold your nerve on the timing. Underdone is better than overdone — you want that liquid centre)
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