Chocolate fondant cake with peanut cream

Name: Chocolate fondant cake with peanut cream
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 150 g Dark chocolate; 100 g Butter; 2 Eggs (size M); 2 Egg yolk (size M); 60 g Sugar; 2 tablespoons (approx. 30 g) Flour; 6 Tl Peanut cream; 7-10 Tbsp Fat and sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

150 g Dark chocolate
100 g Butter
2 Eggs (size M)
2 Egg yolk (size M)
60 g Sugar
2 tablespoons (approx. 30 g) Flour
6 Tl Peanut cream
7-10 Tbsp Fat and sugar

Directions

1
Chop the chocolate and melt it with the butter in a pot at low heat, remove from the heat. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer for about 5 minutes until creamy. Stir in flour and chocolate mixture
2
Half fill 6 greased, sugar sprinkled moulds (each containing approx. 150 ml) with dough. Place 1 tsp. peanut cream in the middle of each mould, spread the rest of the dough on top and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Take the cakes out of the oven, let them cool down for about 3 minutes, turn out on plates and serve immediately