Peanut butter molten-in-the-middle chocolate fondants

Peanut butter molten-in-the-middle chocolate fondants 

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 1 Hour
  • Easy Recipe

Serving Size

  • 1

    Divide the peanut butter among 6 small sheets of cling film. Wrap in to balls then put in the freezer while you prepare the cake batter.

  • 2

    For the batter, grease 6 ramekins or cake rings with butter and dust with cocoa powder – tip the ramekins upside down to dust off any excess powder.

  • 3

    Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water). Stir until melted. 

  • 4

    In a large bowl, whisk together the eggs, egg yolk and icing sugar until smooth, pale and fluffy – approximately 5 minutes. Slowly pour in the chocolate butter and use a spatula to fold in to the eggs. Once incorporated, repeat the process with the flour and baking powder – take care to not overmix. Add a small pinch of sea salt. 

  • 5

    Divide the mixture among the moulds, making sure there is a small gap at the top. Add a ball of peanut butter to each, pressing it in to the mixture – you want it to be covered, so add more mixture if needed. Chill in the fridge for 30 minutes. 

  • 6

    Preheat the oven to 180C. Arrange on a baking tray and bake for 10 minutes, or until the tops have formed a crust.

  • 7

    To serve, carefully invert the fondants on to serving plates, top with the whipped cream, a dusting of cocoa powder and the roasted peanuts.