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.