Gordon Ramsays Hot Chocolate Fondant With Malt Ice Cream Recipes

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GORDON RAMSAY'S CHOCOLATE FONDANT



Gordon Ramsay's Chocolate Fondant image

A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy' to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolate-the possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants!

Provided by Noo8820

Categories     Dessert

Time 1h

Yield 9 Fondants

Number Of Ingredients 8

50 g melted butter, for brushing
cocoa powder, for dusting
200 g dark chocolate, best quality you can get, chopped into small pieces
200 g butter, chopped into small pieces
200 g golden caster sugar
4 eggs
4 egg yolks
200 g plain flour

Steps:

  • Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
  • Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
  • In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
  • Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  • Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
  • Heat the oven to 200/180/Gas 6.
  • Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
  • Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
  • Serve with vanilla ice cream and caramel sauce.

GORDON RAMSAY'S HOT CHOCOLATE FONDANT WITH MALT ICE CREAM



Gordon Ramsay's Hot Chocolate Fondant With Malt Ice Cream image

Make and share this Gordon Ramsay's Hot Chocolate Fondant With Malt Ice Cream recipe from Food.com.

Provided by Valerie Dalton

Categories     Dessert

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 egg yolks
2 eggs
1/2 cup granulated sugar
2 tablespoons granulated sugar
1/2 cup pastry flour
4 ounces bittersweet chocolate (64% cocoa)
1/2 cup butter
2 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup sugar
1 cup , malt granules
12 egg yolks

Steps:

  • Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
  • Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
  • Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
  • In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
  • Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
  • To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.

Nutrition Facts : Calories 1351.7, Fat 100.5, SaturatedFat 58.2, Cholesterol 1052.7, Sodium 355.7, Carbohydrate 95.5, Fiber 0.3, Sugar 69.5, Protein 21.3

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