For those of you who love a rich chocolate dessert, this is definitely up your alley. Daniel and I are not big on sweets, but oddly enough, he enjoyed the decadence of this molten lava chocolate cake. I, on the other hand, took a small bite and wanted to down a gallon of milk – it really is that sweet and rich. The warm peanut butter filling gave it a nice touch, though. Thanks to Food & Wine Magazine’s September 2008 issue, we got to make our own version of this recipe. You can see below the process of making the molten lava cake, which is pretty interesting, because you would never get to see them make it a restaurant. So, next time you order one of these, you’ll know exactly how it was made!
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat. We used Lindt's Mint Chocolate.
In a bowl, add 3 tbsp creamy peanut butter, 1 tbsp of confectioner's sugar and 1 tbsp of butter. Blend together.
Next, mix together 3 eggs and 1/2 cup granulated sugar until thick and pale yellow - about 3 minutes.
Using a spatula, fold in the melted chocolate with the egg mixture until no streaks remain.
Next, fold in 1/4 cup of flour.
Brush four 6-ounce ramekins with melted butter. Then, dust the ramekins with a mixture of cocoa powder and flour. Pour in two-thirds of the chocolate batter into the prepared ramekins, and spoon the peanut butter mixture on top. Finally, 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 slightly jiggly.
Dust the cakes with confectioner's sugar and enjoy the oozy gooey chocolate cake with warm peanut butter filling. Don't forget your tall glass of milk!
To view or print-out this recipe, click here: Molten Lava Mint Chocolate Cake with Peanut Butter Filling