Chocolate Peanut Butter Molten Cakes
These individual chocolate cakes have a moist and fudgy crumb and an irresistibly gooey peanut butter centre. The ultimate chocolate PB desserts!
Servings: 4 cakes
Calories: 625kcal
Ingredients
- 4 oz (115g) dark chocolate coarsely chopped
- ½ cup (115g) unsalted butter
- 2 large eggs + 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (125g) icing/powdered sugar
- ½ cup (62g) plain/all-purpose flour
- 4 heaped teaspoons smooth peanut butter
Instructions
- Preheat the oven to 220C/200C Fan/425F/Gas 7. Grease four 4-oz ramekins, and place them on a baking tray.
- Add the chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
- Add the eggs, egg yolks, and vanilla, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined.
- Divide the mixture between the prepared ramekins.
- Add 1 heaped teaspoon of peanut butter to the centre of each cake, pressing down gently to almost submerge.
- Bake for 12 - 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.
- Carefully run a knife around the edges of each cake, then turn them out onto serving plates. Serve immediately.
Video
Notes
Make ahead of time: Simply prepare the pudding and divide between the ramekins. Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.