Gordon Ramsay’s Chocolate Fondant, also known as Molten Lava Cake, is a rich, gooey-centered dessert with a perfectly baked outer layer and a luscious, flowing chocolate core. This elegant yet simple dessert is a restaurant classic that can be made easily at home.

What is Gordon Ramsay Chocolate Fondant?

Gordon Ramsay’s Chocolate Fondant is a warm chocolate cake with a liquid center, made by baking a rich chocolate batter at high heat for a short time. The key to getting the perfect molten center is the precise balance of baking time and temperature.

Why You’ll Love Gordon Ramsay Chocolate Fondant

Perfectly gooey chocolate center – A luxurious molten core.
Rich, intense chocolate flavor – Made with high-quality dark chocolate.
Simple yet impressive – Ideal for dinner parties or special occasions.
Quick to make – Requires only 15 minutes of baking.
Pairs beautifully with ice cream – The warm and cold contrast enhances the experience.

Ingredients Needed for Gordon Ramsay Chocolate Fondant

4 oz dark chocolate (70% cocoa), chopped
½ cup unsalted butter, plus extra for greasing
2 large eggs
2 egg yolks
⅓ cup granulated sugar
¼ cup all-purpose flour, sifted
½ tsp vanilla extract
¼ tsp salt
Cocoa powder (for dusting ramekins)

For Serving (Optional):

Vanilla ice cream
Powdered sugar
Fresh berries
Chocolate shavings

Step-by-Step Instructions to Make Gordon Ramsay Chocolate Fondant

Prepare the Ramekins:

Preheat oven to 400°F (200°C).
Grease ramekins with butter and dust lightly with cocoa powder to prevent sticking.

Melt the Chocolate:

Melt butter and chocolate together – In a heatproof bowl, melt chocolate and butter over a double boiler or in the microwave in 20-second bursts, stirring until smooth.
Let it cool slightly before adding to the batter.

Make the Batter:

Whisk eggs, egg yolks, and sugar – Beat until light and fluffy.
Stir in vanilla and salt – Enhance the flavor.
Fold in melted chocolate – Mix gently until combined.
Sift and fold in flour – Do not overmix to keep the texture light.

Bake the Fondant:

Divide batter into ramekins – Fill about ¾ full.
Bake for 12-14 minutes – The edges should be firm, but the center should still be soft.

Serve Immediately:

Let cool for 1 minute – Carefully run a knife around the edges.
Invert onto a plate and serve warm – Dust with powdered sugar and serve with ice cream.

Best Sides to Serve with Gordon Ramsay Chocolate Fondant

Vanilla ice cream – Melts perfectly into the warm fondant.
Fresh raspberries or strawberries – A tart contrast to the rich chocolate.
Espresso or black coffee – Balances the dessert’s sweetness.
Salted caramel sauce – Adds a deep, buttery richness.
Whipped cream – Lightens the intense chocolate flavor.

Pro Tips for the Best Gordon Ramsay Chocolate Fondant

Use high-quality chocolate – Ensures a deep, rich flavor.
Don’t overbake – The key to a molten center is stopping at the right moment.
Chill the batter for 30 minutes – Helps control the baking process for a better lava effect.
Grease the ramekins well – Prevents sticking for a perfect release.
Let it rest for a minute before unmolding – Helps set the edges while keeping the center soft.

Creative Variations of Gordon Ramsay Chocolate Fondant

Make it boozy – Add a splash of Baileys, Kahlúa, or Grand Marnier.
Use white chocolate – Swap dark chocolate for white chocolate fondant.
Add espresso powder – Enhance the deep chocolate flavor.
Make it spiced – Add a pinch of cinnamon or chili powder for warmth.
Fill with caramel or peanut butter – Place a frozen caramel or peanut butter ball in the center before baking.

Storage and Reheating Tips for Gordon Ramsay Chocolate Fondant

Store unbaked batter in the fridge – Keep for up to 2 days before baking.
Freeze for up to 1 month – Bake directly from frozen, adding an extra 2 minutes.
Reheat in the oven at 350°F (175°C) for 5 minutes – Restores the gooey center.
Avoid microwaving – It can overcook the molten core.

FAQs

How do you know when the chocolate fondant is done?

Chocolate fondant is ready when the edges are set, but the center is still slightly soft. A gentle press on top should feel firm around the edges but slightly wobbly in the middle.

Why did my chocolate fondant collapse?

Chocolate fondant can collapse if it is underbaked or not greased properly. Ensure the ramekins are buttered and dusted with cocoa powder, and bake at the correct temperature to set the edges while keeping the center molten.

Can chocolate fondant be made ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Bake directly from the fridge, adding 1-2 extra minutes to the baking time.

Can I freeze chocolate fondant before baking?

Yes, chocolate fondant can be frozen for up to 1 month. Bake directly from frozen, increasing the baking time by 2-3 minutes for the perfect molten center.

Final Thoughts

Gordon Ramsay’s Chocolate Fondant is an elegant, decadent, and foolproof dessert, perfect for impressing guests or treating yourself. With a soft, gooey center and a rich, intense chocolate flavor, this dessert is a must-try for all chocolate lovers. Try it today and experience restaurant-quality indulgence at home!