This recipe has been haunting my dreams for quite some time. I love chocolate, and even love it more when there is peanut butter involved. When I see a recipe like this on a menu, generally they tell you you will have to wait for it to be prepared. It is a special order dessert. Reading this recipe I saw how easy this was and having all of the ingredients on hand I made it for the special men in my life – my husband and son. It was my turn to plan dinner and why not add a dessert to the menu. The extra one did not go to waste. The growing 16 year old had seconds! This is so good and would make a great Valentine’s Day dessert if you are planning ahead.
CHOCOLATE PEANUT BUTTER LAVA CAKE
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 egg yolks
8 teaspoons creamy peanut butter
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). 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.