Serves 6
125g unsalted butter
150g dark chocolate
75g caster sugar
4 Forest Farm Free Range eggs
50g self-raising flour
1 tbsp cocoa


1. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.
2. Using an electric food mixer, whisk the sugar and eggs until light and fluffy.
3. Sieve the flour and cocoa together and gently fold into the egg mixture with a metal spoon.
4.  Finally fold in the melted chocolate and butter
5. Divide the mix into 6 x 6cm greased ramekins. Place into the fridge until serving.
6. To Cook: pre-heat the oven to 190c Fan/210C/Gas 4½.
7. Place the fondants in the oven and cook for 10-11 minutes until firm to the touch but still gooey when the centre is pressed.
8. Tip the fondants onto serving plates and serve with the Valentia Dairy Vanilla Ice Cream.
Serving suggestion
Serve with small shot glasses of Baileys topped with lightly whipped cream from Valentia Island Farmhouse Dairy.