Peanut Butter Chocolate Molten Lava Cake Food

PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
• Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
• Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
• In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
• Add the chocolate mixture and mix until combined.
• Add flour and fold through until just combined. Do not over mix.
• Pour batter into dariole moulds until it reaches halfway.
• Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
• Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
• Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
• Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
• Serve immediately!

MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING

Steps:

• Preheat the oven to 425°. 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.
• In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
• In a bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter.
• 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.
• 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.
• 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.

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
• Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
• Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
• Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
• Invert cakes onto dessert plates. Cut in half to serve.

CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
• Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
• Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.