-
1
Preheat oven to 350F degrees.
-
2
Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
-
3
Into small mixing bowl, sift flour, baking powder, baking soda and salt together.
-
4
Set aside.
-
5
In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
-
6
Add the eggs, one at a time, beating well after each addition.
-
7
Add the melted chocolate and vanilla and beat to mix.
-
8
Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
-
9
Fill each tin with 1/4 cup of the batter.
-
10
Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
-
11
Bake until the cakes set, 18-20 minutes.
-
12
Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
-
13
Glaze:.
-
14
In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
-
15
Set the cakes on wire rack and spoon equal amounts of the glaze over them.
-
16
Allow to cool before serving.
-
17
Mixed Berry Coulis:.
-
18
Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat.
-
19
Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
-
20
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
-
21
Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
-
22
Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
-
23
Cool completely and then cover and refrigerate until ready to serve.
-
24
(Freeze leftover coulis in a plastic container for up to 1 month).
-
25
Simple Syrup:.
-
26
Bring sugar and water to a boil in a medium heavy saucepan over high heat.
-
27
Reduce the heat to medium-low.
-
28
Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
-
29
Let cool completely.
-
30
Transfer to airtight container.
-
31
Refrigerate until completely chilled at least 4 hours.
