Molten Peanut Butter & Chocolate Fondant Cakes (Lava Cake)

Directions

"Preheat oven to 200 degrees Celcius. 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 again. Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what you're using. Original recipe asks for dariole moulds which I didn't have, so I just improvised with ceramic ramekins)

(I use one teaspoon of peanut butter per mould. You can use more if you want, depending on how much filling you like, but don't add TOO much or it will burst open your cake) Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. DON'T over- fill it because the cake will rise during baking.

With any leftover batter, you can make anything you want with it. I just formed a cupcake with it.

Place moulds/ containers on a baking tray and bake for 16- 18 minutes OR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.

It is best eaten straight away as the centre will harden if you put it back in the fridge or leave it overnight and you won't get the ""lava filling"".