Cristina bakes this delectable cake courtesy of Donna Hay magazine
- 1 cup dark chocolate, chopped
- ½ cup unsalted butter, chopped
- 2 eggs
- 2 egg yolks, extra
- ½ cup (110g) caster (superfine) sugar
- ¼ cup (35g) plain (all-purpose) flour, sifted
- 8 tablespoons smooth peanut butter
- cocoa, for dusting
Preheat oven to 200 C (400 degrees F). Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth.
Place the eggs, extra yolks and sugar in a bowl and whisk until well combined.
Add the chocolate mixture and flour and whisk until well combined.
Spoon two-thirds of the mixture into 4 x 1 cup-capacity (250ml) well-greased dariole moulds.
Spoon 2 tablespoons of peanut butter into the center of each mould and spoon over the remaining chocolate mixture.
Place the moulds on a baking tray and bake for 16-18 minutes or until puffed.
Gently turn out the cakes immediately and dust with cocoa to serve. Makes 4.
Serve immediately to ensure they have a lovely, molten center.
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