The Fort Bend Fork 06/11/14
This recipe is irresistible to those who love chocolate and peanut butter, especially together! The good news is it only makes 4 servings. So the likelihood of having any left over to further tempt the weak-willed is slim. This is a light soufflé style dessert served warm with rich molten chocolate and peanut butter oozing out.
Double Chocolate Peanut Butter Lava Cake
• 1 stick plus 1 Tbs. unsalted butter, plus melted butter for brushing
• 1 Tbs. unsweetened cocoa powder
• ¼ cup plus 1Tbs. flour
• 6 oz. dark chocolate (70% cacao), chopped
• 3 Tbs. creamy peanut butter
• 1 Tbs. confectioners’ sugar, plus additional for garnish
• ½ cup granulated sugar
• 3 lg. eggs, at room temperature
• Pinch of salt
Preheat oven to 425.
Brush four 6-oz. ramekins with melted butter. In small bowl, whisk cocoa powder with 1 Tbs. flour; dust ramekins with cocoa mixture, tapping out excess. Transfer to a sturdy baking sheet.
In med. saucepan, melt 1 stick butter with chopped chocolate over very low heat, stirring occasionally. Let cool.
In sm. bowl, blend peanut butter, 1 Tbs. of confectioner’s sugar and remaining 1 Tbs. butter.
In a separate bowl, beat granulated sugar, eggs and salt at medium-high speed for 3 minutes. Fold in melted chocolate and ¼ cup flour until no streaks remain.
Spoon 2/3 of the batter into prepared ramekins, then spoon peanut mixture on top. Cover with remaining chocolate batter. Bake 16 min. or until tops are cracked but centers are still slightly jiggly.
Cool for 5 to 8 min. on a cooling rack. Run the tip of a small knife around each cake to loosen. Invert onto small individual plates. Carefully remove ramekins.
Dust with confectioners sugar and serve immediately.
Overall Rating: 4.5 stars
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