It’s Halloween! Full disclosure: we don’t really have Halloween in Australia. It’s a very new thing for us, and only in recent years has the insistent desire of teenagers to dress up and get drunk finally brought the holiday into the semi-mainstream.
So, my Halloween is a very 21st century Halloween, meaning that the traditional flavours of molasses, pumpkin, and cinnamon don’t really mean much to me, especially since it’s Springtime here in Oz. No, for me, Halloween is just a celebration of the great American combo – chocolate and peanut butter.
I was definitely late to peanut butter and chocolate as a pairing. It wasn’t until I saw Lindsay Lohan and her twin (I refuse to believe they were both her) in the remake of ‘The Parent Trap’ eating Oreos with peanut butter that I finally came around to the idea.
[Also, you should know that The Parent Trap is about the scariest movie I ever want to watch. So yeah, Halloween isn’t really my thang. But JUST YOU WAIT for Christmas. I’m like Buddy the Elf.]
This Peanut Butter Chocolate Fondant is the most efficient PB & chocolate delivery system I could come up with, and it’s kind of perfect for a grown-up Halloween dessert. Also, it’s super easy to scale down to just two, so perfect if you’re just hanging out at home with a pal.
This is not a traditional fondant, which would involve whipped up eggs, and much folding of ingredients. It’s a very simple, one bowl operation where everything just gets stirred together. In fact, this would be kind of perfect to do with a little’un, if you happen to have one.
The centre of these cakes underbakes, and the peanut butter turns to liquid, so when you bust through the cakey outer layer, a river of happiness comes flowing out. A scoop of vanilla ice cream is just about the only way to improve this, other than wearing pyjamas and watching a decidedly non-scary movie. In fact, I might just turn on Elf, and try and act like Halloween’s not happening. And dammit, if I have to see that ad for Annabelle again, I’m going to be very upset. Let me know what your Halloween plans are in the comments below! Am I the only one who’s not a fan of scary movies?
- 5 oz (150g) butter, plus extra for greasing
- 5 oz (150g) dark chocolate (min. 60% cocoa solids)
- ½ cup (110g) caster sugar
- 2 eggs
- ¼ cup (35g) plain flour
- 4 tsp smooth peanut butter (I used Kraft brand)
- Preheat the oven to 350F/180C, and butter four small ramekins (about ¾ cup capacity).
- Place the butter and the chocolate into a large microwave safe bowl and melt in 20 second bursts, stirring well between each.
- Once the butter and chocolate are melted, stir in the sugar, then stir in the eggs, and finally the flour. Once the flour is in, beat the mixture quite vigorously for about 30 seconds, or until it comes together in a smooth, silky batter.
- Take about half of this batter and pour it evenly into the ramekins, and then add a tsp of peanut butter into each. Pour over the remaining batter to cover the peanut butter.
- Now, the fondants can either be baked straight away for 15 minutes, or you can place them into the fridge, covered, for up to a day and then bake for 20 minutes. Either way, they will puff up slightly and have a matte top, with an obvious jiggle if you shake them. You can serve them in the ramekins or turn them out - either way a scoop of vanilla ice cream is perfect with these!