Chocolate and Peanut Butter Fondants


  • 250g good quality dark chocolate (at least 60%), coarsely chopped – I used 300g
  • 130g crunchy peanut butter – I used 160g of smooth peanut butter
  • 20g butter, chopped
  • 6 eggs, at room temperature, separated – I reduced this by two egg whites (so 4 eggs separated plus two extra egg yolks)
  • 200g caster sugar
  • 100g plain flour, sifted


  1. Preheat oven to 170°C (150°C fan-forced).
  2. Melt chocolate, peanut butter and butter in a heatproof bowl over simmering water then stir until smooth. Remove from heat, cool slightly, stir in the egg yolks and set aside.
  3. Whisk egg whites until soft peaks form then while still whisking, gradually add sugar and whisk until stiff and glossy.
  4. Fold into chocolate mixture in batches, then fold in the flour and divide between ten 250ml-capacity buttered and sugar-dusted ramekins.
  5. Refrigerate to rest for an hour or so, then bake until edges are just set and centres are just firm but still soft, about 6-7 minutes. As it cools, the middle will sink a little but that just means that there’s gooey pleasure to be had underneath!

One thought on “Chocolate and Peanut Butter Fondants

  1. Pingback: Chocolate and Peanut Butter Fondants | ebeab

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