Molten Peanut Butter &
Chocolate Fondant Cake
200g dark chocolate, chopped
100g unsalted butter, chopped
2 egg yolks, extra
½ cup (110g) caster (superfine) sugar
¼ cup (35g) plain (all-purpose) flour, sifted
8 tablespoons smooth peanut butter
cocoa, for dusting.
Pre-heat the oven to 200°C (400°F). Put the chocolate along with butter inside a saucepan over reduced heat and mix prior to the chocolate is dissolved and smooth. Put the eggs, extra yolks and sugar in a very bowl and whisk until properly blended. Put the chocolate mixture and flour and whisk until well blended. Spoon two-thirds from the combination into 4 x 1 cup-capacity (250ml) well-greased dariole moulds. Spoon 2 tablespoons of peanut butter directly into the centre of each and every mould and spoon on the remaining chocolate mixture. Position the moulds on the baking tray and bake for 16–18 minutes or until puffed. Carefully turn out the cakes quickly and dust with cocoa to serve. Makes 4.
+ Serve right away to make sure there is a lovely, molten centre.