Chocolate & Coffee Molten Puddings with Peanut Caramel Sauce. Coffee, chocolate, caramel, and peanut butter unite in these devilishly-good molten puddings.
1 Nespresso Dulsão do Brasil coffee pod
100g dark chocolate, chopped
150g brown sugar
3 eggs, lightly beaten
50g plain flour
Peanut Caramel Sauce
½ cup caster sugar
1 cup thickened cream
⅓ cup smooth peanut butter
Preheat oven to 200°C. Use the coffee pod and the ristretto setting to extract coffee from your Nespresso machine or make 25ml of strong black coffee. Set aside to cool.
Place butter and chocolate in a saucepan over low heat. Stir until melted and combined. Set aside to cool slightly.
Add sugar to the chocolate and mix to combine. Add eggs and coffee and mix to combine. Fold through flour. Divide mixture between 4 x 1 cup ramekins and place on a baking tray. Refrigerate for 30 minutes.
Meanwhile, to make the peanut caramel sauce, place the sugar and 2 tablespoons of water in a small saucepan over medium heat. Stir until the sugar dissolves.
Cook for 10 minutes or until golden brown. Remove from the heat and carefully add cream. Return pan to the heat and stir until the caramel is dissolved.
Add peanut butter and stir until combined. Set aside to cool slightly.
Bake the puddings for 10-12 minutes, or until the tops are firm to touch but the middles still feel soft and have movement. Serve puddings drizzled with the peanut caramel sauce.