Molten Peanut Butter and Chocolate Fondant Cake

Molten Peanut Butter and Chocolate Fondant Cake
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


  1. 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.
  1. Place the eggs, extra yolks and sugar in a bowl and whisk until well combined.
  1. Add the chocolate mixture and flour and whisk until well combined.
  1. Spoon two-thirds of the mixture into 4 x 1 cup-capacity (250ml) well-greased dariole moulds.
  1. Spoon 2 tablespoons of peanut butter into the center of each mould and spoon over the remaining chocolate mixture.
  1. Place the moulds on a baking tray and bake for 16-18 minutes or until puffed.
  1. Gently turn out the cakes immediately and dust with cocoa to serve. Makes 4.
  1. Serve immediately to ensure they have a lovely, molten center.

Molten Peanut Butter & Fondant Cake - Home & Family

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