Molten Chocolate Cake with Peanut Butter Filling

Martin2 is home for the weekend.  May 008 He is working in Door County for the summer.  He sneaks home when he can.  He requested lava cake with peanut butter filling for our Friday Pizza night.  I couldn’t refuse that request, would you?!  Lava cakes are super simple, take not time and are incredible delectable.  So…why not!

Molten Chocolate Cake with Peanut Butter Filling

May 012

Ingredients

1 stick  plus 1 Tablespoon unsalted butter, plus melted butter for brushing|
1 Tablespoon Unsweetened Cocoa
1/4 cup plus 1 Tablespoon all purpose flour
6 ounces dark chocolate, 70 percent cocoa, chopped (I think you could use any chocolate you want.  Variety is the spice of life!)
3 Tablespoons creamy peanut butter
1 Tablespoon confectioners sugar (plus more for sprinkling)
1/2 cup sugar
3 large eggs, room temperature
pinch of salt

Directions

  1. 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.
  2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly. (I cooled for 5 minutes.)
  3. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter. (I used softened butter, not melted.)
  4. 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.
  5. 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 13-15 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.
  6. 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.

We served with Haagen Dazs Vanilla Ice Cream!  Everyone loved this, well at least 4 people.  That’s all this recipe serves.  If you want more, you need to double the recipe.

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