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I like to take a short intermission from the fuss of Chinese New Year to remember another ‘holiday’ that falls on the same day but has sadly taken to hiding in the shadows… Valentines Day. Not that it’s a huge concern for me as I’m not exactly the most romantic girl in the world.
This year the two holidays share equal billing on February 14th. For my fellow Asian brothers and sisters, this can be a conundrum. This day of lurve will most certainly be forgotten since spending CNY with the family will take bigger precedence over a date with the loved one. V-day is also my excuse to consume a (big) buttload of chocolate desserts yet this year, this has taken a backseat to Chinese New Year baking. But no matter what, one should always take time out for dessert.
And so lets draw our attention back to the important subject at hand. Chocolate. And peanut butter. Together for a lustful tryst in a warm gooey fondant. Let’s all take a moment to savour the delicious thought…
I remember having the most killer of chocolate cravings so I did the not-very-smart thing by surfing the web for food photos and recipes and came across this. I swear my tongue seized up and I wanted to faint. It didn’t take me long to jump into the pantry and start scurrying around for a jar of peanut butter, chocolate and a spoon.
In the end I tried out the salted caramel ice cream (adapted into a semifreddo here) but I couldn’t stop thinking about that fondant. It is no doubt one of my favourite desserts. I mean i there anything more lustful than breaking through a freshly baked chocolate crust to reveal a molten pool of chocolate lava?
This Gourmet Traveller recipe is easy enough although the amount of egg whites were a touch excessive in my opinion. By the time I folded the whole thing through, the batter was incredibly light and when baked immediately, yielded a fondant that wasn’t rich, chocolate-y or peanutty enough. Weirdly enough, after leaving a few unbaked fondants in ramekin in the fridge, the batter started to darken and it tasted better! Even after 3 weeks, a couple of forgotten fondants were found, dark and seductive looking and amazingly, it baked to a beautifully chocolatey fondant.
Of course, you could avoid this by cutting down the amount of egg whites and upping the peanut butter content, which is what I did, but I’ll leave you with the original recipe. Either way, it’s chocolate, it’s sexy, it’s easy and perfect for even the most unromantic of Valentines revellers.
Chocolate and Peanut Butter Fondants
Ingredients
250g good quality dark chocolate (at least 60%), coarsely chopped – I used 300g
130g crunchy peanut butter – I used 160g of smooth peanut butter
20g butter, chopped
6 eggs, at room temperature, separated – I reduced this by two egg whites (so 4 eggs separated plus two extra egg yolks)
200g caster sugar
100g plain flour, sifted
Method
Preheat oven to 170°C (150°C fan-forced). Melt chocolate, peanut butter and butter in a heatproof bowl over simmering water then stir until smooth. Remove from heat, cool slightly, stir in the egg yolks and set aside.
Whisk eggwhites until soft peaks form then while still whisking, gradually add sugar and whisk until stiff and glossy.
Fold into chocolate mixture in batches, then fold in the flour and divide between ten 250ml-capacity buttered and sugar-dusted ramekins.
Refrigerate to rest for an hour or so, then bake until edges are just set and centres are just firm but still soft, about 6-7 minutes. As it cools, the middle will sink a little but that just means that there’s gooey pleasure to be had underneath!
{ 25 comments… read them below or add one }
I woke up and saw this. And now I will spend the whole day craving….. sighhhh
OMG! Fabtastic recipe! Even I might attempt this! Thanks so much!
Ultimate food porn. These look incredible. Amazing. Oh god…
Karen I am salivating. Its lunch time and I am about to eat boring Brown Rice and Tunathen I saw your post. Peanut butter and chocolate a perfect combo.
I'm actually making this tonight! Think I shall follow your advice regarding the eggwhites and peanut butter :)
Wow! This is so not Asian to say but I prefer this to the usual CNY sweets. Love the clean photography!
Chocolate! Yay! No one does chocolate better than C&C! Your pictures are breath takingly beautiful.
That first photo of the fondant has to be the most seductive, stunning, drool-worthy photo of chocolate I've ever seen!
That first photo of the fondant has to be the most seductive, stunning, drool-worthy photo of chocolate I've ever seen!
Your photos have literally left me speechless. I mean omg chocolate… like omg <drool>
Faint, drool, die of happiness – how I felt when I saw your peanut butter fondant. Honestly, yours looks better than the Gourmet Traveller picture!
Aaahhh…beautiful molten chocolately centres! *swoon*
Im still full from dinner but oh I want I want!
PB and chocolate – best combo ever! The inside looks awesomely gooey… I'm definitely adding some PB next time I make chocolate fondants!
Beautiful photos – that recipe looks awesome, can't wait to try it out!
Ooh my! Now I want to skip dinner and just make this. And I concur: there's ALWAYS time for chocolate :D
did i read chocolate, AND peanut butter? swoon! i'm sold
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Okay, now I can go to sleep. This post and the spectacular visuals made my night. Chocolate & peanut butter dreams, here I come!
OMG! Its 2am in the morning. Insomnia is setting in. I am too tired and bothered and then i stumble upon your post. What am I to do with a chocolate & peanut butter fondant craving. A mars bar doesn't send it on its way. oh dear. I think that ramekin just called out my name!
Ommggg I wanna dive innnnn and eat my way ouutt!! zommmggggggggg
oh the sweet gooeyness!!!!! *faint*
Oh my gosh. Yes please. I don't think I'd be able to wait a few weeks to bake these ;D.
OOHHHHH I am mesmerised by the look of the fondant, oh and the promise of peanut butter as well, I think I've died and gone to heaven.
Wow… lots of chocolate! This fondant looks sinful but amaaaazing!!!
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