Molten Chocolate Cake with Peanut Butter Filling
Indulge in the ultimate dessert experience with this Molten Chocolate Cake with Peanut Butter Filling, a luscious blend of rich, gooey chocolate and creamy peanut butter perfection. This decadent treat features a velvety chocolate batter that encases a surprise pocket of smooth, slightly sweetened peanut butter, creating the perfect molten center. Baked to perfection in individual ramekins, the edges are delightfully set while the centers ooze with irresistible flavor. Ready in under 30 minutes, this impressive yet surprisingly simple dessert is ideal for dinner parties, romantic evenings, or any occasion that calls for a show-stopping finale. Serve it warm with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream for a dessert that is as visually stunning as it is utterly delicious!
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Ingredients
- 115 grams Unsalted butter
- 170 grams Bittersweet chocolate (chopped or chips)
- 100 grams Granulated sugar
- 2 Large eggs
- 2 Egg yolks
- 40 grams All-purpose flour
- 4 tablespoons Peanut butter (smooth)
- 1 tablespoon Powdered sugar
- 1 tablespoon Butter (for greasing ramekins)
- 1 tablespoon Cocoa powder (for dusting ramekins)
Directions
Step 1
Preheat your oven to 220°C (425°F). Grease four 6-ounce ramekins with butter and dust them lightly with cocoa powder to prevent sticking. Set them aside.
Step 2
Melt the 115 grams of unsalted butter and 170 grams of bittersweet chocolate together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then remove from the heat and let it cool slightly.
Step 3
In a mixing bowl, whisk together the 2 large eggs, 2 egg yolks, and 100 grams of granulated sugar until the mixture is thick, pale, and doubled in volume, about 2-3 minutes using an electric hand mixer.
Step 4
Gradually fold the melted chocolate mixture into the egg mixture using a spatula. Be gentle to maintain the airy texture.
Step 5
Sift the 40 grams of all-purpose flour into the bowl and fold it in just until combined. Do not overmix.
Step 6
In a small bowl, mix the 4 tablespoons of peanut butter with 1 tablespoon of powdered sugar until smooth. Divide this mixture into 4 equal portions and roll them into small balls or dollops.
Step 7
Spoon a generous amount of the chocolate batter into the prepared ramekins, filling them about halfway. Place a peanut butter ball in the center of each ramekin, then cover with more chocolate batter until the ramekins are about three-quarters full.
Step 8
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges of the cakes are set but the centers remain soft.
Step 9
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife gently around the edges to loosen the cakes, then carefully invert them onto serving plates.
Step 10
Serve immediately, optionally topped with a sprinkle of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (650.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3114.9 |
| Total Fat 223.4g | 0% |
| Saturated Fat 114.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1024.0mg | 0% |
| Sodium 468.6mg | 0% |
| Total Carbohydrate 262.1g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 190.8g | |
| Protein 52.0g | 0% |
| Vitamin D 122.3IU | 0% |
| Calcium 318.0mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 1677.4mg | 0% |
Source of Calories