A twist on the classic fondant, which must bee gooey in the middle!
50g butter , softened, plus extra melted butter for greasing
cocoa powder , for dusting
85g crunchy peanut butter
175g golden caster sugar
1 tsp vanilla extract
4 large eggs
85g plain flour
300g dark chocolate , broken into chunks and melted
big jar cherry compote
6 scoops vanilla ice cream , to serve
6 cherries with stalks, to serve
FOR CHOCOLATE SOIL
1 bought chocolate loaf cake (un-iced), about 250g
Make the soil first. Heat oven to 180C/160C fan/gas 4. Thinly slice the chocolate cake and lay on baking trays lined with baking parchment. Bake for 30 mins, turning the slices halfway, until crisp to the touch. Put in a food processor and whizz to crunchy crumbs. Will keep well for up to a week in an airtight tin.
Make the fondants by brushing 6 dariole moulds well with melted butter. Chill for 1 min, then brush again. Put a spoon of cocoa powder in one and shake about so the whole inside is coated, then tip out the rest into the next and tap the bottom of the dariole to get out any excess. Repeat with all the darioles.
Beat together the softened butter, peanut butter, sugar and vanilla to cream them, then beat in the eggs, followed by the flour. Stir in the melted chocolate and divide between the darioles. Chill for up to 24 hrs.
To serve, heat oven to 200C/180C fan/ gas 6. Bake the fondants for 10-12 mins - the top will be set, but you should feel a soft middle when you prod it. Add a small pile of soil to each plate and top with a cherry - or put the soil in a mini bucket or flowerpot. Add a spoon of cherry compote to each plate and top with a scoop of vanilla ice cream. Finally, carefully turn each chocolate fondant out onto the plate - they should come out easily. Serve immediately.