MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES

Molten Peanut Butter and Chocolate Fondant Cakes image

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 10

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)

Steps:

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.
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.