- Melody @ Sweet and Saucy Shop
- 9 years ago
I thought I was in need of a jaw-dropping delicious recipe post, so I am pulling out the big guns and putting up the photos from the recent baking class I taught at Prep Kitchen Essentials in Seal Beach, CA. The class was on all chocolate desserts, so you can imagine how excited I was when it came to making the menu. I couldn’t deny myself once I came across this delicious recipe for chocolate peanut butter molten cakes. I knew I had to try it! These little beauties were outrageously delicious and rich (and great for any special occasion)! We made some other yummy treats at the class too…here was the menu:
- Chocolate Peanut Butter Molten Cakes
- Chocolate Malted Cheesecake with Shortbread Crusts
- Chocolate Souffles
- Chocolate Chip Bread Pudding with Espresso Cinnamon Sauce
Well, hope you enjoy the photos and the yummy recipe!
Chocolate Peanut Butter Molten Cakes adapted from Food & Wine Magazine
- 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 confectioner’s 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 confectioner’s 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 confectioner’s sugar and serve immediately.