CHOCOLATE + PEANUT BUTTER FONDANT CAKE

October 18, 2014

Warm, moist, fluffy, chocolaty deliciousness filled with creamy peanut butter! This dessert is to die for. It’s like an explosion of flavors in your mouth. My sister would take a bite – give me an annoyed look that I made something so delicious that she can not deny – and would call it ‘death by chocolate’.

Reasonably fast and easy to make those goodies will leave all guests fully satisfied.  The fondant cakes need to be served warm so the peanut butter is still liquid.  So make sure you have some good kitchen gloves to turn over the moulds without burning your fingers or dropping the mould. [I had my boyfriend do it – he used his biking gloves :D ]

 

CHOCOLATE + PEANUT BUTTER FONDANT CAKE

  • 200g dark chocolate
  • 100g butter
  • pinch salt
  • 2 eggs
  • 2 egg yolks
  • 110g sugar [super fine]
  • 35g flour – peanut butter

_ butter dariole moulds or ramekins [ I needed about 7]

_ dust them generously with sugar [make sure the moulds are well greased to the top]

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_ preheat oven to 200°C

_ roughly chop chocolate

_ melt butter together with the chocolate [preferably in a water bath so it doesn’t get too hot]

_ beat eggs, egg yolks, sugar and salt until foamy

_ add chocolate and flour [beat until well combined]

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_ spoon into moulds [batter should be thick and creamy]

[make sure moulds are only half full]

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_ place 1 teaspoon peanut butter into the center of each mould and submerge in the batter

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_ bake for 16-18 minutes [depending on how big your moulds are]

_ carefully turn over onto a plate

_ dust with powdered sugar or cocoa powder [great with vanilla ice cream]

[enjoy immediately – if you leave it for too long the peanut butter will harden again]

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