Name: Molten Peanut Butter and Chocolate Fondant Cakes
Yield: 4 Servings
Ingredients: 7 ounces dark chocolate, chopped; 7 tablespoons unsalted butter, chopped; 2 eggs; 2 egg yolks; 1/2 cup superfine sugar; 1/4 cup all-purpose flour, sifted; 8 tablespoons smooth peanut butter; Cocoa powder, for dusting; Four (1-cup) dariole molds (or other 1-cup baking molds)

These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.

Ingredients

4 Servings

7 ounces dark chocolate, chopped

7 tablespoons unsalted butter, chopped

2 eggs

2 egg yolks

1/2 cup superfine sugar

1/4 cup all-purpose flour, sifted

8 tablespoons smooth peanut butter

Cocoa powder, for dusting

Special equipment:

Four (1-cup) dariole molds (or other 1-cup baking molds)

Preparation

Step 1
Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
Step 2
Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.

Cooks' Note

Serve these immediately to ensure they have a lovely, molten center.

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Leave a Review

Reviews (4)

I made this for some friends who are gourmet cooks. It turned out great, everyone loved it!! I used Nutella instead of the peanut butter, and the flow was impressive. Next time I will mix some peanut butter with the Nutella so the center might not be quite so sweet. Awesome, but do use the 70% or higher chocolate!
- jamesmaw
- Newmarket, Canada
- 7/24/2016
Even with skippy it was clumpy. Cake itself was decent, but maybe making the pb into a sauce and refrigerating it and using a ball of it then to melt.
- bonmonster2
- 3/14/2016
I used Bakers Chocolate and it didn't work....cake was crumbly and bitter
- rballenger44
- Dandridge TN
- 1/23/2016
I have no idea what kind of peanut butter was used for this recipe. I used one produced locally made from dry roasted peanuts. The resulting dessert was not a 'lava cake' in any sense of the word. The peanut butter was a glob in the centre. The fondant cake was not oozing chocolate, either. Bummer. If I were to try this again, I'd include an extra chocolate in the centre and maybe use Skippy.
- raceview
- Victoria, BC
- 12/26/2015