This was the technical challenge on The Great British Bake Off yesterday (which might have driven me to eating peanut butter while watching the episode), so here’s the recipe.
150g Unsalted Butter
150g Dark chocolate (Good Quality, Finely Chopped)
3 Large Eggs
75g Caster Sugar
1 tbsp Plain Flour
4 tbsp Smooth Peanut Butter
Cocoa Powder (for dusting)
- Preheat the oven to 200ºC (400ºF/Gas 6). Grease the ramekins with unsalted butter and place in the fridge to chill.
- Melt 150g of finely chopped, good-quality dark chocolate and unsalted butter together in a heatproof bowl, over a small saucepan of simmering water. Stir and leave to cool.
- Whisk the eggs and caster sugar in a large bowl, until fluffy and tripled in volume. Whisk in the chocolate mixture until well combined. Sift the plain flour into the mixture and gently fold it in.
- Lightly dust the ramekins with cocoa powder, shaking off any excess. Half-fill the ramekinswith the fondant mixture, spreading it out to form an even base.
- Shape the peanut butter into balls and place one in each ramekin. Divide the remaining fondant mixture between the ramekins, covering the peanut butter completely.
- Bake the fondants in the oven for 12 minutes, until the sides are set and the centre is soft tothe touch. Leave to cool for 1 minute, before turning them out.
- Dust with cocoa powder, and serve immediately.