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).

The second attempt was much more successful and I know you will enjoy the results!  

(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
2 Yolks
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.

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 1, 2010, in Cakes, Chocolate and tagged , , , , . Bookmark the permalink. Leave a comment.

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