Chocolate and Peanut Butter Fondant Cake

chocolate and peanut fondant

Bite into the soft spongey chocolatey shell of this decadent dessert and watch the volcano of melted chocolate and peanut butter flow from its centre. 

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Generously grease 4 x 175ml pudding moulds with butter.

These can be standard dariole moulds or rum baba tins, which are narrower but with higher edges, which will give a taller pudding.

Melt the butter, margarine and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until liquid and smooth.

Alternatively, microwave on high in 30-second bursts, stirring between each one, for 2-3 minutes, until melted.

Stir in the vanilla extract and set aside to cool.

In a separate bowl, use an electric whisk to mix the sugar, eggs and yolks, until pale and very thick. This will take about 4 minutes, or 6-7 minutes by hand. Then fold in the flour. 

Beat in the cooled chocolate mix, then divide between the moulds and press 1/2 tbsp peanut butter into the centre of each.

There should be about 1cm of space between the chocolate and the rim.

Bake for 12 minutes in the dariole moulds, or 10 minutes in the rum baba tins.

Remove from the oven and leave to stand for 40 seconds before inverting onto serving plates.

Serve immediately, with a scoop of crème fraîche or vanilla ice cream. 

Tip: Get ahead by making the fondants up to the end of step 4, then covering and chilling for up to 3 days.

Ingredients

50g Tesco unsalted butter, diced, plus extra for greasing
50g margarine
100g dark chocolate (70% cocoa solids), chopped
1 1/2 tsp vanilla extract
100g golden caster sugar
2 eggs, plus 2 extra egg yolks
100g plain flour, sifted
2 tbsp low-fat smooth peanut butter
crème fraîche or vanilla ice cream, to serve (optional)

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Ingredients

50g Tesco unsalted butter, diced, plus extra for greasing
50g margarine
100g dark chocolate (70% cocoa solids), chopped
1 1/2 tsp vanilla extract
100g golden caster sugar
2 eggs, plus 2 extra egg yolks
100g plain flour, sifted
2 tbsp low-fat smooth peanut butter
crème fraîche or vanilla ice cream, to serve (optional)

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Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Generously grease 4 x 175ml pudding moulds with butter.

These can be standard dariole moulds or rum baba tins, which are narrower but with higher edges, which will give a taller pudding.

Melt the butter, margarine and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until liquid and smooth.

Alternatively, microwave on high in 30-second bursts, stirring between each one, for 2-3 minutes, until melted.

Stir in the vanilla extract and set aside to cool.

In a separate bowl, use an electric whisk to mix the sugar, eggs and yolks, until pale and very thick. This will take about 4 minutes, or 6-7 minutes by hand. Then fold in the flour. 

Beat in the cooled chocolate mix, then divide between the moulds and press 1/2 tbsp peanut butter into the centre of each.

There should be about 1cm of space between the chocolate and the rim.

Bake for 12 minutes in the dariole moulds, or 10 minutes in the rum baba tins.

Remove from the oven and leave to stand for 40 seconds before inverting onto serving plates.

Serve immediately, with a scoop of crème fraîche or vanilla ice cream. 

Tip: Get ahead by making the fondants up to the end of step 4, then covering and chilling for up to 3 days.