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Chocolate Fondants

Makes 4 (+1 spare)


  • 100 grams chocolate (70-80% cocoa solids)
  • 100 grams butter (+ extra for coating ramekins)
  • cocoa powder for dusting
  • 4 eggs (2 eggs and 2 egg yolks)
  • 100 grams sugar
  • 100 grams plain flour


Prepare the moulds

  • Brush the insides of 5 ramekins with melted butter, using careful upward strokes around the sides to make sure they are completely coated
  • Refrigerate the ramekins for 15-20 mins and then repeat brushing with melted butter, making sure there are no missed areas
  • Refrigerate the ramekins again for 15-20 mins and then dust the inside of each one with cocoa powder

Make the batter

  • Melt the butter and chocolate in a small bowl and leave to cool slightly
  • Separate 2 of the eggs, putting the yolks into a large bowl and discarding the whites (or use them in another recipe). Add the 2 remaining eggs (yolks and whites) to the bowl together with the sugar and whisk until pale and fluffy so that the whisk leaves a trail behind it.
  • Add the chocolate/butter mixture and the flour and beat together briefly until combined
  • Pour the mixture into the prepared moulds and refrigerate for at least 2 hours


  • Bake for 12-14 mins at 180 C
  • Gently wiggle the top of each fondant to loosen it from the sides of the ramekin and then tip out carefully onto a serving plate


This recipe is from Gordon Ramsay