Gordon Ramsay is perhaps best known for his beef wellington and risotto. However, he makes a favorite dessert with an ...

At République, the bell tower-topped church of a restaurant on La Brea Avenue that was once Campanile, there are many things you could order for dessert after you’ve polished off chef-owner Walter ...

DIY dinners will be on the cards for most of the country this Valentine’s Day. And nothing says romance like a deliciously decadent dessert, such as a chocolate fondant. Whether it’s shared or enjoyed ...

Episode four of The Great British Bake Off focused it’s puns and innuendo all over desserts starting with the Signature Bake of self-saucing puddings. The humble chocolate fondant has been the ...

This French classic is not the same anymore. With the added goodness of oats, this fondant is served with a beautiful strawberry compote. Brush butter on the insides of your ramekins, and dust with ...

Looking for a chocolate dessert to treat yourself to? Here's an "ultimate" chocolate fondant I made exclusively for Express.co.uk that was absolutely delicious and easy to make - and the best part, it ...

Ingredients: For the chocolate fondants: 175g/6oz dark chocolate 40g dark chocolate 165g unsalted butter 5 eggs 165g caster sugar 200g plain flour 140g finely chopped walnuts 8 walnut halves Soft ...

1. Preheat the oven to 180C. Grease 6 x 8cm diameter ramekins and dust with cocoa powder. 2. Melt the dark chocolate in a bowl over a pan of simmering water. Add the butter and leave until completely ...

Some dishes are unequivocally high-end: a perfectly clear consommé, for instance. Others are less so—a cheeseburger-crust pizza, say. Still others defy the distinction, served in restaurants of all ...

Succulent chocolate cups that ooze out warm luscious chocolate when cut into. This must be heaven. Prepare ramekins by either spraying or buttering and dusting with flour or cocoa. 2. Melt together ...

Rustle up a bit of the Ramsay magic in your own kitchen with these simple but delicious recipes from Gordon’s latest book The perfect chocolate fondant holds its shape when you turn it out onto the ...