Prep time: 25 mins plus cooling and chilling
* 4 200ml ramekins
* 150g unsalted butter
* 150g (5 ½ oz) finely chopped good quality dark chocolate
* 3 large eggs
* 75g caster sugar
* 1 heaped tbsp plain flour
* cocoa powder (for dusting)
* 4 heaped tbsp creamy peanut butter
1. Grease four ramekins with unsalted butter and place in the fridge to chill. Melt 150g the finely chopped good-quality dark chocolate and unsalted butter in a heatproof bowl over a small saucepan of simmering water. Stir and leave to cool.
2. Preheat the oven to 200ºC (400ºF/Gas mark 6). Whisk the three large 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.
3. Lightly dust the ramekins with cocoa powder, shaking off any excess. Half-fill the ramekins with 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.
4. Bake the fondants in the oven for 12 minutes, until the sides are set and the centre is soft to the touch. Leave to cool for one minute, before turning them out. Dust with cocoa powder, if desired, and serve immediately.
You can wrap the fondant mixture in cling film at the end of step 3 and chill up to two days ahead, or freeze them up to one month ahead. Bring to room temperature before baking.
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