Hi everyone, it's Alison here from Heart of Gold and Luxury and today I am excited to share with you an ultra-indulgent recipe for Chocolate and Peanut Butter Molten Cake. They say the way to the heart is through the mouth. I definitely believe that it true, but think that chocolate must be involved - rich, dark chocolate. I love combining this decadent ingredient with coarse sea salt, hazelnut and my all-time favorite, peanut butter.
When Jen requested that I make something with chocolate I jumped at the chance - a women after my own heart, a lover of chocolate! This individual cake is a like eating a bit of heaven. It has a moist and creamy interior thanks to the molten warm peanut butter and dark chocolate. This recipe is incredibly easy to make and will definitely be the star at your next dinner party - and don't be surprised if this becomes your signature dessert!
Chocolate and Peanut Butter Molten Cake
2, 3.5 ounce dark chocolate bars (best quality), chopped
6 tablespoons unsalted butter, diced
2 egg yolks
1/2 cup sugar
1/4 cup flour
8 teaspoons creamy natural peanut butter
cocoa powder, for dusting
Special Equipment: Four 1-cup ramekins
Directions: Preheat oven to 400 degrees. Combine chopped chocolate and butter into a heavy bottomed sauce pan over medium heat. Allow for chocolate and butter to melt. Meanwhile, combine eggs, egg yolks, sugar and flour. Slowly whisk in chocolate mixture. Pour batter into ramekins and set atop a baking sheet. Add 2 teaspoons of peanut butter into the center of each ramekin. Place into oven and allow to bake for 12 to 16 minutes. Cake is done when top is slightly puffed. Allow to cool for 5 minutes, then run a knife along the outside of ramekin to release cake and invert onto plate. Dust with cocoa powder if desired and serve immediately.
*All photographs by Alison
*Recipe adapted from Donna Hay's Molten Peanut Butter & Chocolate Fondant Cakes
-post by alison dulaney