Choc-peanut fondants with chocolate soil & cherries

Choc-peanut fondants with chocolate soil & cherries

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(2 ratings)

Prep: 40 mins Cook: 50 mins Plus chilling

More effort

Serves 6
Chocolate soil is a big restaurant trend at the moment - serve alongside your melting-middle pud for serious wow factor

Nutrition and extra info

  • Freeze soil only

Nutrition: per serving (fondant and soil)

  • kcal802
  • fat42g
  • saturates17g
  • carbs91g
  • sugars72g
  • fibre5g
  • protein14g
  • salt0.6g
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Ingredients

  • 50g butter, softened, plus extra melted butter for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • cocoa powder, for dusting
  • 85g crunchy peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 175g golden caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 85g plain flour
  • 300g dark chocolate, broken into chunks and melted
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • big jar cherry compote
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 6 scoops vanilla ice cream, to serve
  • 6 cherries with stalks, to serve
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

For the soil

  • 1 bought chocolate loaf cake (un-iced), about 250g

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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