Chocolate peanut butter lava cakes
Rich, full of chocolate and has an amazing burst of peanut butter in every bite you will not want to share these lava cakes.
Ingredients:
- 300g bittersweet chocolate, chopped (or use chocolate drops)
- 150g butter, cut into pieces
- 3 egs
- 3 egg yolks
- ¾ cup caster sugar
- 3 tbs flour
- 6 heaped tbs peanut butter
- Cocoa powder for dusting
Method:
1. Preheat the oven to 200°C and grease a six-cup muffin tin.
2. Sift cocoa powder over the greased tin. Line the bottoms of each muffin cup with baking paper (this is important, otherwise the cake may stick to the bottom).
3. Place the chocolate and butter in a microwave-proof bowl, and microwave on low for 2 minutes. Stir well to combine and leave to cool for 5 minutes, or microwave for a little longer if it's not all homogeneous.
4. In a separate bowl whisk together all of the eggs, egg yolks and sugar until well combined. Add the chocolate and butter to this mixture and mix well.
5. Add the flour and fold through until just combined, do not over-mix.
6. Spoon one spoonful of mixture into each muffin tin, then top each with a tbspn of peanut butter. Spoon the rest of the mixture over the top of the peanut butter until each muffin cup is 3/4 full. Don't fill them up any further than this, or they may overflow when baking.
7. Bake for 14 minutes or until the top springs back when lightly pressed. Whilst baking, the tops will puff up, but when you take them out of the oven
8. Leave to cool for 5 minutes on a wire rack, then run a knife around the edge of each cake to help it turn out easily. Turn out on to the wire rack, then transfer to plates to serve with a bit of cream on the side, if you want.
Written by Chloe Kincaid. First appeared on stuff.co.nz
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