CHOCOLATE PEANUT BUTTER LAVA CAKE by Mary-Grace Hamilton - Musely
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CHOCOLATE PEANUT BUTTER LAVA CAKE

posted in Food & Drink > Recipes
05/16/2016
  • Ingredients: 

    
– 6 ounces semi-sweet chocolate chips

    
– ½ cup unsalted butter

    
– ¼ cup all-purpose flour

    
– ½ cup confectioners’ sugar, plus more for dusting

    
– ⅛ teaspoon Kosher salt

    
– 2 eggs

    
– 2 egg yolks

    
– 8 teaspoons creamy peanut butter

    
– Cocoa powder

  • Directions: 

    - Preheat the oven to 425 degrees Fahrenheit

    - Grease 4 6-ounce ramekins with butter and dust insides with cocoa powder. Gently tap the ramekins to remove any excess cocoa powder

    - Place the chocolate chips and butter in a medium bowl. Microwave on high in 10 second increments, stirring after each one, until melted and smooth. Set aside

    - In a small bowl, whisk together the flour, confectioners’ sugar and salt

  • - In another small bowl, whisk together the eggs and egg yolks until just combined

    - Add the flour and egg mixtures to the bowl with the melted chocolate, and mix until no lumps remain. The batter will be slightly thick

    - Pour roughly half the batter evenly into the four prepared ramekins. Place 2 teaspoons of peanut butter into the center of each ramekin. Top evenly with the remaining batter

    - Place the ramekins on a baking sheet and bake for 13 to 14 minutes, until the edges appear to be solid and firm. The top should look slightly soft

  • - Allow to cool slightly, then cover with an inverted plate and turn over. Remove ramekins with a towel or oven mitt

    - Dust with confectioners’ sugar and serve immediately

  • Enjoy! 
    Enjoy! 

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