Chocolate, Peanut Butter Cup Molten Cake
Being a baker, I look forward to the prospect of trying a new recipe. I care about my readers getting the best, most accurate recipe and method for making it, so sometimes I have to try a recipe several times before its perfect. This recipe for Chocolate Molten Cakes was “one of those recipes” where I just wasn’t happy with it’s results, so had to keep trying. Hopefully, my efforts to get it just right will not go in vain.
On my first attempt this weekend, I made the batter and baked it right away ~ it was too runny (I know it’s supposed to have a liquid center, but not that liquid).
(This recipe makes 5-6 oz. ramekins)Melt in a bowl, over simmering water (or use microwave): 1/2 cup Butter 4 oz. Dark Chocolate (Use a good Quality!)
In mixer whip on high speed until light colored and thick:
2 Eggs, whole
1/4 cup Sugar
1/2 tsp. Instant coffee/espresso powder dissolved in 1/2 Tabl. Hot Water
Fold the chocolate mixture into the egg mixture and add:
1 Tabl. AP Flour
Refrigerate the batter for at least one hour or overnight. Butter 5 ramekins and dust them with flour. Place one scoop of cold batter in each ramekin. Press 1/2 of a Peanut Butter Cup into center (you can skip this step ~ but why would you?!). Bake in 450 degree oven for 8 minutes. Remove from oven and (OK, this is the really HARD PART) allow to set for 8 minutes. Take a sharp knife and run it around the edge of the ramekins. Flip the ramekin over onto a dessert tray. Serve with a scoop of good quality vanilla ice cream.