Ingredients
Scale
- 7 ounces dark chocolate, chopped
- 7 tablespoons unsalted butter, chopped
- 2 large eggs
- 2 egg yolks
- ½ cup superfine sugar
- ¼ cup all-purpose flour, sifted
- 8 tablespoons smooth peanut butter
- Cocoa powder, for dusting
Instructions
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Prepare the Chocolate Mixture:
- Preheat your oven to 400°F (200°C).
- In a saucepan over low heat, combine the chopped dark chocolate and unsalted butter. Stir gently until melted and smooth.
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Combine with Egg Mixture:
- In a separate bowl, whisk together the 2 eggs, 2 egg yolks, and superfine sugar until well combined.
- Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.
- Fold in the sifted all-purpose flour until the batter is smooth.
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Assemble the Fondant Cakes:
- Grease four 1-cup baking molds (such as dariole molds) thoroughly.
- Spoon two-thirds of the chocolate batter evenly into the prepared molds.
- Place 2 tablespoons of smooth peanut butter into the center of each mold.
- Cover the peanut butter centers with the remaining chocolate batter.
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Bake and Serve:
- Place the filled molds on a baking sheet and bake in the preheated oven for 16–18 minutes, or until the cakes are puffed.
- Once baked, carefully turn out the cakes immediately onto serving plates.
- Dust with cocoa powder before serving.