- 200g quality dark chocolate, chopped
- 180g butter, chopped
- 3 tbsp crunchy peanut butter
- 1/2 cup (100g) caster sugar
- 4 small eggs
- 2/3 cup plus 1 tbsp (110g) plain flour
- cocoa powder, to dust
Suggested wine match - 2012 Equinox Waipara Valley Pinot Noir
These luscious pudding cakes are great for entertaining as they can be made the day before, chilled overnight and then cooked just before you're ready to serve.
Start preparations the day before. Grease 10 x 1/2 cup capacity individual cake tins and lightly dust with flour.
Place chocolate, butter and peanut butter in a bowl and microwave to melt. Stir until smooth.
In a clean bowl, whisk sugar and eggs until mixture begins to turn pale (about 3 minutes) - don't over-beat or cakes will collapse after baking.
Fold chocolate mixture into egg mixture and when almost fully incorporated, then fold in flour.
Spoon mixture into prepared tins; place tins on a tray. Cover with plastic wrap and refrigerate overnight. Or, cakes can be frozen at this stage.
When ready to cook, remove tins from fridge while preheating oven to 230°C. Transfer cake tins to an oven tray and bake for 9-12 minutes or until the outer cake is set but the inside still liquid.
Turn out and serve immediately, dusted with cocoa. These pudding cakes are extra wonderful served with mascarpone or whipped cream.