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1
Line 4 ramekins (9 x 5 centimeters) with greaseproof paper- you can either cut pieces to size, or just press the paper into the dishes so the finished cakes will have a ripply, crinkled-paper shape.
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2
Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
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3
Take out and whisk until creamy.
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4
Add the double cream, oil, and vanilla extract, and mix well.
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5
In a separate bowl, beat the eggs.
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6
Add the sugar and whisk until it thickens.
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7
Add the flour and baking powder to the egg mixture.
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8
Whisk lightly, then add the cream cheese mixture.
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9
Half fill each ramekin dish with batter.
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10
Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
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11
Microwave on low heat (150-200 watts) for 5 minutes.
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12
Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.
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13
Turn the cakes out while they are still hot and peel off the greaseproof paper.
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14
Optional buttercream: Mix caster sugar with softened butter until it becomes pale.
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15
Slowly add double cream, mixing as you go.
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16
Optional peanut filling:.
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17
Add caster sugar to 6 double cream.
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18
Whisk for 5-6 minutes, until thick, then add peanut butter and mix well.
