Chocolate and Peanut Butter Fondant
Looks (almost) too good to eat!
Servings: 4
Author: Gastrofaza / Potrawy Z Trawy / Culinary Joint
- 200 grams Dark Chocolate
- 50 grams Caster Sugar
- 80 grams Cannabutter
- 6 tbsp Smooth Peanut Butter
- 2 Eggs
- 2 Eggs Yolks
- 40 grams All-Purpose Flour
- Cocoa
- Fresh Berries
- Fresh Mint
- Ice Cream
Heat the oven to 160C/320F. In a double boiler, melt the butter and chocolate.
Combine eggs and extra yolks with sugar, by whisking quite vigorously.
Add the melted chocolate mixture and flour, and whisk slowly until well combined. I used 4 dariole moulds/ramekins, 150ml capacity. Ensure they are well greased before you put your mixture in them.
Scoop 2/3 of the chocolate mixture into the moulds. Put about 1.5 tbsp peanut butter in the middle of each mould, and add the remaining chocolate. Don’t overfill, as they will rise a bit when baking.
Bake for 25-30 minutes.
Serve hot, with fresh berries, mint or a scoop of your favorite ice cream!