Super-simple. For those who love peanut butter. It’s a bit like molten Snickers!
Recipe for melting chocolate and peanut butter pots
- 100g/two-fifths of brick of butter
- 100g/½ cup soft brown sugar
- 100g/4 oz dark chocolate
- 60ml/4 tbsps strong dark coffee (or 1 tbsp instant coffee and 3 tbsps boiling water…cooled)
- 2 eggs
- 65g/a generous half cup of self-raising flour (or use plain flour and 1 tsp baking powder)
- 20g/3 tbsps good quality Dutch cocoa
- 4 level tbsps. or so of smooth peanut butter
- 200 ml/ ¾ cup crème fraîche
- Preheat the oven to 180°C.
- In a small saucepan, very gently heat the butter, sugar, chocolate (break this into squares first), and coffee. After a few minutes it should have melted, stir, and take off the heat.
- Go and do something else for about ten minutes or so.
- Beat the eggs in, and mix in the flour and the cocoa.
- Divide about three-quarters of the mixture between the seven ramekins
- Drop a couple of teaspoons of peanut butter into each.
- Cover the peanut butter with the remaining chocolate mixture.
- Bake for 10-15 minutes (just ten, if you want to keep them warm while you eat a main course, then keep them warm). They should be cracked on the top.
- Serve with the crème fraîche.
For a plain chocolate fondant recipe, which won my son his French GCSE, follow this link.