Chocolate Fondant with Tickety Moo Ice Cream

A delicious dessert from Tommy Bowe


  • 15 g butter, melted
  • 10 g cocoa powder
  • 275 g dark chocolate (70% cocoa solids)
  • 225 g unsalted butter
  • 400 g caster sugar
  • 0.50 tsp vanilla extract
  • 5 large free-range eggs (beaten)
  • 200 g plain flour (sifted)
  • pinch salt
  • tickety moo vanilla ice cream (bd foods)
  • 250 g strawberries to garnish


  1. Pre-heat the oven to 180ºC /Gas 4. Brush 8 metal small pudding moulds sparingly with melted butter and dust with cocoa powder. Shake out the excess and set aside.
  2. Melt the chocolate and unsalted butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
  3. Whisk the beaten eggs into the mixture a little at a time. Then fold in the sifted flour with the salt and mix gently until the mixture is smooth.
  4. Divide the mixture between the moulds, filling each one at least two thirds full. Place the moulds on a tray and transfer to the middle shelf of the pre-heated oven. Cook for 12 minutes exactly and then remove from the oven.
  5. To serve, run a knife round the edge of the moulds and tip out on to serving plates. Garnish with a scoop of vanilla ice cream and whole strawberries.


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