Giant Chocolate Peanut Butter Molten Bundt Recipes
BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES
Make and share this Best Ever Peanut Butter Chocolate Molten Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 4 molten cakes, 8 serving(s)
Number Of Ingredients 7
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.
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
MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
Provided by Donna Hay
Categories Cake Chocolate Dessert Bake Kid-Friendly Peanut Butter Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
- Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
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- Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
- In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
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