peanut butter and chocolate fondants

  • ½ cup (140g) crunchy peanut butter
  • 50g unsalted butter, softened
  • ½ cup (110g) caster (superfine) sugar 
  • ¼ cup (45g) brown sugar 
  • 1 egg 
  • ⅔ cup (100g) plain (all-purpose) flour, sifted 
  • ½ teaspoon baking powder, sifted 
  • 8 squares dark chocolate 
  • double (thick) cream or vanilla ice-cream, to serve
  1. Preheat oven to 160°C (325°F). Place the peanut butter, butter, both the sugars and egg in the bowl of an electric mixer and beat until pale and creamy. Stir though the flour and baking powder. 
  2. Divide half the mixture between 4 x ¾-cup-capacity (180ml) greased dariole moulds. Place 2 squares of chocolate, upright and back-to-back, into each fondant and spoon over the remaining mixture so it comes three-quarters up the sides of the moulds. 
  3. Bake for 20–25 minutes or until just firm. Stand for 5 minutes before inverting onto plates. 
  4. Serve warm with double cream or vanilla ice-cream. Serves 4.
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