This is the Kind of Easy Recipe I Would Have Served Julia Childs!
I have to admit. I sometimes fall into a rut when it comes to food. I really think part of it is because we are so busy that when we think about having to make something, it is easy to go to the standard defaults. Now, I am not going to judge anyone for bringing Rice Krispy squares to nice event, but sometimes being able to step it up a little can really pay off.
Drum Rolls please!
PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE
INGREDIENTS
- 1 stick + 2 Tbsp. unsalted butter
- ¼ c. + 1 Tbsp. flour
- 1 Tbsp. cocoa powder
- 4 oz. bittersweet baking chocolate
- ¼ c. peanut butter
- 2 Tbsp. powdered sugar
- ½ tsp. cinnamon
- ¼ c. sugar
- 3 large eggs
- 1 tsp. vanilla
INSTRUCTIONS
- Preheat oven to 425 degrees.
- Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
- Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder.
- Flour the insides of the ramekins, tapping to remove excess.
- Place ramekins on a sturdy baking sheet and set aside.
- In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
- In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside.
- In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes.
- Gently fold in melted chocolate and ¼ c. flour.
Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. - Cover with remaining chocolate batter.
- Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
- Transfer to a wire rack and let cool 5 minutes.
Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert. - Gently wiggle each ramekin to release the cake.
- Dust with powdered sugar and serve immediately.
*Recipe adapted from Food & Wine
Quick Tip: Serve this with a scoop of ice cream or a scoop of whipped topping and a sliced strawberry or a few raspberries.
Recipe and photo courtesy of Cathy of Lemon Tree Dwelling