Peanut butter molten Lava cakes,,,Guest post

Today I am posting a Guest post winner recipe for Ramadan meals which has been sent by my sweet blog reader Saima Shaheen…..This is Double Peanut Butter Molten Lava Cakes recipe…

Recipe type: dessert

Prep time: 10 mins Cook time: 12 mins Total time: 22 mins

Serves: 4

 Double Peanut Butter Molten Lava Cakes are an easy recipe that looks complicated but is quite the opposite. They are loaded with peanut butter goodness, rich and creamy in the center and perfect when in need of a fancy looking dessert.

Ingredients

¼ cup unsalted butter

4 oz. peanut butter chips

¼ cup peanut butter (not the natural kind)

¾ cup powdered sugar

2 eggs

2 egg yolks

4 TBSP all-purpose flour

⅛ teaspoon salt

Ganache: (make this ahead of time as it needs to cool before pouring over cakes)

1 cup (6 ounces) semisweet OR bittersweet chocolate chips

⅔ cup heavy whipping cream

Instructions

Preheat oven to 425 degrees.

Melt the peanut butter, peanut butter chips, and butter together in a microwave-safe bowl (about a minute or a little bit more). Stir after a minute and if not completely smooth, microwave a little longer.

After mixture is completely smooth, add the sugar and mix well.

Add the eggs and egg yolks, one at a time, and whisk vigorously after adding each egg until well incorporated.

Add the flour and mix until just combined.

Spray 4 custard cups very well with non-stick spray then place onto a baking sheet.

Pour peanut butter batter evenly into cups then bake for 12-13 minutes, or until the sides are set but center is still soft (but not extremely jiggly.) Middle will look not quite done, but sides should be set.

Let cool for 2 or 3 minutes, then invert cakes onto serving plates. They should come right out, but if needed, run a small knife around edges to loosen.

Drizzle chocolate ganache over the top and serve warm (this is imperative or the peanut butter won’t be melty when cut open)!

Chocolate Ganache:

Place chocolate chips in a small bowl and set aside. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

Cool the ganache, stirring occasionally, until mixture is slightly thickened, about 40 minutes. Pour over cakes using a spoon or you can pipe onto cakes using a ziploc bag with the corner snipped off. Yield: 1-1/4 cups.

  

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