Chocolate and Peanut Butter Fondants

INGREDIENTS:

  • 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

METHOD:

  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!

Chocolate and Espresso Coffee Fondants

INGREDIENTS:

  • 115g good quality dark chocolate
  • 115g salted butter
  • 1 shot of strong espresso or 1 Tbl of instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 60g caster sugar
  • 30g plain flour

METHOD:

  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 14 minutes. If frozen, bake for 15 minutes. Note: Ovens vary so you might have to test one out to get the exact baking time.
  7. Remove fondants from the oven and serve it straight from the ramekin (my preference because I suck at unmolding things). If unmolding, rest for a minute then run a palette knife around the edges and turn out onto a plate.
  8. If baked from frozen, rest for 2 minutes before unmolding.