- 1 - 2 tbsp cocoa powder
- 180g plain chocolate (70% cocoa solids)
- 115g Lurpak® Slightly Salted Butter and extra for greasing
- 2 large eggs
- 1 large egg yolk
- 115g caster sugar
- 2 1/2 tbsp plain flour
- 6 dark chocolate truffles
- 6 heaped tbsp smooth peanut butter
- Double cream, to serve
Chocolate and Peanut Butter Molten Puddings
Preheat the oven to 200˚C / 180˚C fan / gas mark 6 and heat a baking sheet on the middle shelf.
Grease 6 dariole moulds** with Lurpak® Slightly Salted Butter and then add the cocoa powder to one of the moulds and turn to coat the inside, tapping the remaining cocoa into the next mould and so on. Tap each mould on a surface and empty out any excess cocoa powder.
Place the chocolate and Lurpak® Slightly Salted Butter into a bowl over simmering water and stir to melt, remove and cool a little.
Beat the eggs, yolk and sugar together until very thick and holds a trail when you drop a little from the whisk onto the mixture in the bowl. Fold the chocolate mixture into the eggs thoroughly, followed by the flour.
Pour the mixture into a large jug and then divide it between the moulds, filling them halfway, adding a truffle in the centre of each followed by a spoonful of peanut butter, ensuring it doesn’t touch the sides, and then cover with more chocolate mixture to just below the rim of the moulds.
Bake in the preheated oven for 14 minutes. Remove from the oven and rest for 2 minutes before running a small knife around the edge and using a tea towel to invert them on plates. Serve immediately with cream.
Tip: These can be made ahead and left until you need them at room temperature for up to 4 hours.
* Alternatively use a 200ml ramekin. The shape will differ from that in the picture, but the results should be the same