Chocolate Peanut Butter Lava Cakes


INGREDIENTS
1 stick + 2 Tbsp. unsalted butter
¼ c. + 1 Tbsp. flour
1 Tbsp. cocoa powder
4 oz. bittersweet baking chocolate
¼ c. peanut butter
2 Tbsp. powdered sugar
½ tsp. cinnamon
¼ c. sugar
3 large eggs
1 tsp. vanilla

INSTRUCTIONS
  1. Preheat oven to 425 degrees.
  2. Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
  3. Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
  4. Place ramekins on a sturdy baking sheet and set aside.
  5. In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
  6. In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside.
  7. In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and ¼ c. flour.
  8. Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
  9. Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
  10. Transfer to a wire rack and let cool 5 minutes.
  11. Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
  12. Gently wiggle each ramekin to release the cake.
  13. Dust with powdered sugar and serve immediately.

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