What better to follow up a wonderful evening with Lucy, than a decadent chocolaty peanut buttery dessert? This dessert caught my eye and I knew that I wouldn't find anything better to end the evening! The only downside is that I wanted to make it ahead of time to have it ready for dessert, but that was quite impossible since the oven was occupied with gnocchi. It turned out just fine because after dinner, Lucy and I mixed these suckers up and got them in the oven in no time! They are actually pretty easy to make! I also like that the recipe only makes 4, so that I don't have to continue my unhealthy week too much longer!
They actually looked like ginormous fancy cupcakes in ramekins!
The directions call to invert them onto a plate, but I think that if you can get them out of the ramekins without inverting them, it might make a better presentation. But who cares about presentation when everyone is in sweatpants? We definitely know how to relax around here!
Once I cut into my cake, I was in awe! The peanut butter filling came oozing out so fast I couldn't catch it all in my bite! It was sinfully delicious!
I love you Lucy!
Molten Chocolate Cake with Peanut Butter Filling
From Food and Wine
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners' sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
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