Molten Chocolate Cake With Peanut Butter Filling Recipe

Name: Molten Chocolate Cake With Peanut Butter Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons unsalted butter; 1 tablespoon unsweetened cocoa powder; 1/4 cup all-purpose flour, plus; 1 tablespoon all-purpose flour; 6 ounces dark chocolate, chopped (70 percent cacao); 3 tablespoons creamy peanut butter; 1 tablespoon confectioners' sugar, plus more for sprinkling; 1/2 cup granulated sugar; 3 large eggs, at room temperature; 1 pinch salt

Servings: persons

9 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
6 ounces dark chocolate, chopped (70 percent cacao)
3 tablespoons creamy peanut butter
1 tablespoon confectioners' sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
1 pinch salt

1
Preheat the oven to 425u00b0. 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.
3
In a bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter.
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 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.
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.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 tablespoons unsalted butter, 1 tablespoon unsweetened cocoa powder, 1/4 cup all-purpose flour, plus, 1 tablespoon all-purpose flour, and more.

Yes, Molten Chocolate Cake With Peanut Butter Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Molten Chocolate Cake With Peanut Butter Filling

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