Molten Peanut Butter and Chocolate Fondant Cakes

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Condiments

  • 8 tbsp Peanut butter, smooth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Cocoa powder
  • 7 oz Dark chocolate
  • 1/2 cup Superfine sugar

• Dairy

  • 7 tbsp Butter, unsalted

• Other

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

Found on epicurious.com

Description

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)

Directions

• Preparation 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. Cooks' NoteServe these immediately to ensure they have a lovely, molten center.