PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE
This luxurious looking dessert is so simple to make! The two key things to ensure you do are: 1) grease and dust the mould so they slip out easily when you turn them out onto a plate; and 2) don't overfill the mould! You don't need to use expensive chocolate for this. And though I made these in dariole moulds, you can make these in ramekins or even a muffin tin.
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 23m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 118 g, Calories 493 kcal, Carbohydrate 43.9 g, Protein 8.9 g, Fat 32.5 g, SaturatedFat 19 g, Cholesterol 182 mg, Sodium 192 mg, Fiber 1.6 g, Sugar 38.3 g
CHOCOLATE NIRVANA CAKE
Dense moist chocolate cake layered with ganache, homemade caramel sauce, fresh whipped cream and toasted pecans!
Provided by Cake Creations and
Categories Dessert
Time 2h10m
Yield 36 cupcakes, 8-12 serving(s)
Number Of Ingredients 24
Steps:
- CAKE:.
- Preheat oven to 350*. Grease 3 round cake pans(I also line the bottom with waxed paper). Set aside.Put water on to boil.
- Mix together flour, soda and salt. set aside.
- Beat together butter and sugar until light.
- Add eggs and vanilla.
- Add chocolate and beat 1-2 minutes.
- Add flour mixture to chocolate mixture, alternating with buttermilk.Beat until smooth.
- Slowly add boiling water, beating until completely smooth-batter will be thin.
- Pour into pans. Bake 35-40 mins, until tester comes out clean.
- While baking, make ganache, caramel and whipped cream.
- Cool cakes in pans for 10 mins, then unmold onto racks to finish cooling.
- CARAMEL-cook sugar, corn syrup and butter over low heat until 242*. Remove from heat and add cream and vanilla.Cool. Will thicken as it cools.
- GANACHE-Melt butter, chocolate chips and cream over low heat.Whisk in almond extract. Cool.
- WHIPPED CREAM- Whisk cream until it just begins to thicken, then add pudding powder. whisk until ready.Refrigerate.
- PECANS- put butter on a cookie sheet& melt in oven (can toast pecans while baking cake)- when butter is melted, toss pecans in pan until coated. bake @ 350 until toasty smelling (~10 mins- watch carefully, they burn easily!)Salt to taste.
- When everything is cool, assemle the cake:.
- Place first layer on cake plate. Plop 1/3 of the whipped cream onto cake. Drizzle caramel and chocolate over cream. Repeat for next 2 layers, but be a little "artistic" with the top layer-oozing the caramel and chocolate over the sides of the cake. Sprinkle liberally with pecans!
Nutrition Facts : Calories 1645.5, Fat 94.5, SaturatedFat 53.2, Cholesterol 272.1, Sodium 992.4, Carbohydrate 201.3, Fiber 7.3, Sugar 140.6, Protein 15.2
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