Name: Molten Peanut Butter and Chocolate Fondant Cakes
Yield: 4 Servings
Ingredients: 7 ounces dark chocolate, chopped; 7 tablespoons unsalted butter, chopped; 2 eggs; 2 egg yolks; 1/2 cup superfine sugar; 1/4 cup all-purpose flour, sifted; 8 tablespoons smooth peanut butter; Cocoa powder, for dusting; Four (1-cup) dariole molds (or other 1-cup baking molds)

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Donna Hay Magazine, photography by William Meppem

These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.

Cooks' Note

Serve these immediately to ensure they have a lovely, molten center.

Recipe information

Yield
4 Servings

Ingredients

7 ounces dark chocolate, chopped

7 tablespoons unsalted butter, chopped

2 eggs

2 egg yolks

1/2 cup superfine sugar

1/4 cup all-purpose flour, sifted

8 tablespoons smooth peanut butter

Cocoa powder, for dusting

Special equipment:

Four (1-cup) dariole molds (or other 1-cup baking molds)

Preparation

Step 1
Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
Step 2
Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.