**Disclosure – I am a member of the Kraft #WhatsCooking crew. As such, I receive remuneration and consideration for reviewing products and recipes. All opinions expressed here, however, are my own.**
Goose and I have a secret. Sometimes, after the kids have gone to bed, we make ourselves some sort of decadent dessert and eat it in bed, watching television. Generally, I buy one of those little desserts that come two in a package. They aren’t, however, super cheap, even when you buy just one package. These peanut butter-chocolate molten lava cakes are just the kind of dessert I would pick up from the frozen foods section. They make up quickly and easily and won’t break the bank.
So this month, my dear friends at Kraft asked me to make something with their delicious smooth peanut butter. You don’t need to ask me twice, folks. I’m on it.
To help me out, however, they sent me a whole list of peanut butter and chocolate recipes.
Except that was no help at all. Choices. Delicious choices. Lots of them. How to choose?
Then I spied these peanut butter-chocolate molten lava cakes and the answer became as clear as mud. Or melted peanut butter. Take your pick.
I must say, however, that I have a couple of quibbles with this particular recipe. First – they try to tell me that this will feed eight people because you make up four wee little ramekins and then split each dessert in half.
There is not a snow ball’s chance I am sharing one of these with anyone. And a much more delectable size is to make this into 2-1 cup ramekins.
Secondly, always add a pinch of salt and some vanilla to chocolate recipes. Always. It will help bring out the flavour and make the difference between an OK, dull chocolate dessert and one that really sings in your mouth.
Aside from that, these little individual desserts are absolutely perfect.
Peanut Butter-Chocolate Molten Lava Cakes
- 1/2 cup butter
- 4 oz . Baker's Semi-Sweet Chocolate
- 1 cup icing sugar , sifted
- 2 whole eggs
- 2 egg yolks
- 1 Tbsp vanilla
- 1/4 tsp salt
- 6 Tbsp . flour
- 1/4 cup Kraft Smooth Peanut But
Preheat oven to 425 F
Spray 2-250 mL ramekins; set aside
Melt together butter and chocolate in microwave proof bowl
Add sifted icing sugar
Add eggs and egg yolks, one at a time, mixing in between additions
Stir in vanilla and salt
Add flour and stir until combined. Batter will be very runny
Pour 1/4 of the batter into the bottom of each ramekin
Add peanut butter to each
Top with remaining chocolate batter
Bake 20-22 minutes or until outside edge is first but centre is still jiggly
Allow to rest 5 minutes
Run a knife around the outside edge of each cake
Invert onto plates and serve immediately.