Peanut Butter Chocolate Fondant
Gooey-centred, but super simple Peanut Butter & Chocolate Fondants.
Serves: 4
  • 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)
  1. Preheat the oven to 350F/180C, and butter four small ramekins (about ¾ cup capacity).
  2. Place the butter and the chocolate into a large microwave safe bowl and melt in 20 second bursts, stirring well between each.
  3. 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.
  4. 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.
  5. 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!
Recipe by The Sugar Hit at