| Ingredient | Method |
| 40g butter 40g dark chocolate coins 1 A egg 25g icing sugar 10g LP flour 4g cocoa powder 1 tbsp lady's choice smooth peanut butter jam+ 1tbsp butter | 1. Melt the butter and chocolate in a double boiler, stirring till smooth. 2. Whisk together the eggs and sugar till the sugar has dissolved 3. Whisk the chocolate butter mixture into the egg mixture. 4. Sift the flour and cocoa powder over the mixture and fold into till just incorporated. 5. Chill for 15 minutes, or until needed. 6. Butter cupcake sized ramekins and coat the insides lightly in cocoa powder. 7. Pour the batter into the ramekins/porcelain cups (2.5" base) half way, spoon 1/2 tbsp of peanut butter mixture into it, then continue pour the batter until 3/4 full. 8. Bake at 180 degrees Celsius for 15-18 minutes exactly. Do not exceed, or your chocolate fondant will be over baked. 9. Remove from the oven and allow to rest for 3 minutes before inverting onto a plate. 10. Serve hot with ice cream, caramel sauce or whatever you want. *makes 2 lava cake |
No comments:
Post a Comment