Make the soil first. 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.
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.
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.
To serve, heat oven to 200C/180C fan/
gas 6. Bake the fondants for 10-12 mins –
the top will be set, but you should feel a
soft middle when you prod it. Add a small
pile of soil to each plate and top with a
cherry – or put the soil in a mini bucket
or flowerpot. Add a spoon of cherry
compote to each plate and top with
a scoop of vanilla ice cream. Finally,
carefully turn each chocolate fondant out
onto the plate – they should come out
easily. Serve immediately.