Chocolate and peanut butter fondant

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

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Generously grease 4 x 175ml pudding moulds with butter. 

2. 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-sec bursts, stirring between each one, for 2-3 mins, until melted. Stir in the vanilla extract and set aside to cool.

3. 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 mins, or 6-7 mins by hand. Then fold in the flour.

4. Beat in the cooled chocolate mix, then divide between the moulds and press ½ tbsp peanut butter into the centre of each. There should be about 1cm of space between the chocolate and the rim.

5. Bake for 12 mins in the dariole moulds, or 10 mins in the rum baba tins. Remove from the oven and leave to stand for 40 secs 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

Ingredients

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Generously grease 4 x 175ml pudding moulds with butter. 

2. 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-sec bursts, stirring between each one, for 2-3 mins, until melted. Stir in the vanilla extract and set aside to cool.

3. 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 mins, or 6-7 mins by hand. Then fold in the flour.

4. Beat in the cooled chocolate mix, then divide between the moulds and press ½ tbsp peanut butter into the centre of each. There should be about 1cm of space between the chocolate and the rim.

5. Bake for 12 mins in the dariole moulds, or 10 mins in the rum baba tins. Remove from the oven and leave to stand for 40 secs 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.