Best Molten Peanut Butter And Chocolate Fondant Cakes Recipes

PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
• Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
• Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
• In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
• Add the chocolate mixture and mix until combined.
• Add flour and fold through until just combined. Do not over mix.
• Pour batter into dariole moulds until it reaches halfway.
• Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
• Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
• Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
• Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
• Serve immediately!

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
• Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
• Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
• Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
• Invert cakes onto dessert plates. Cut in half to serve.

AMAZING PEANUT BUTTER-CHOCOLATE MOLTEN CAKE

Steps:

• Heat oven to 425°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
• Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
• Bake 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.