Description
Melty peanut butter is hidden inside the rich little chocolate cakes. They’re perfect for Valentine’s Day or for any chocolate and peanut butter lover.
From Bridget Edwards of Bake at 350.
Ingredients
- FOR THE FILLING:
- 3 Tablespoons Smooth Peanut Butter
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Salted Butter, Room Temperature
- FOR THE CAKE:
- ¼ cups Unbleached All-purpose Flour
- 1 teaspoon Dutch-process Cocoa
- 6 ounces, weight Bittersweet Chocolate
- ½ cups Salted Butter
- 3 Eggs, Room Temperature
- ½ cups Sugar
- ½ teaspoons Vanilla Extract
- ½ teaspoons Espresso Powder
- Chocolate Sauce And Powdered Sugar, For Topping
Preparation
For the filling, stir peanut butter, powdered sugar, and butter together until smooth. Refrigerate for 30 minutes.
Preheat oven to 425ºF. Butter four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins; tap out the excess.
Divide chilled peanut butter filling evenly into four portions, and return to the refrigerator.
Whisk flour and cocoa together. Set aside. Melt chocolate and butter over low heat until melted and smooth. Remove from heat.
Beat the eggs with the sugar until thickened, about 3 minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until thoroughly combined. Fold in the flour/cocoa mixture.
Fill ramekins with 2/3 of the batter. Place a peanut butter dollop on top of the batter. Spoon the remaining batter over the peanut butter.
Bake for 15 minutes. Remove from oven and let rest on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Invert a dessert plate on top and flip the plate over. Remove the ramekin.
Serve the cakes warm with chocolate sauce and sifted powdered sugar.
Cakes may be made ahead and refrigerated. Reheat in the microwave for 30 seconds. The cakes may not come out of the ramekins as cleanly as freshly-baked.
