Molten Peanut Butter Chocolate Cake

 Molten Peanut Butter Chocolate Cakes from Noble Pig
Probably my two most favorite ingredients together...chocolate and peanut butter...what a combo.

I was that kid obsessed with the Reese's Peanut Butter Cup. I would trade every last piece of my Halloween candy for everyone else's peanut butter cups. And I am the parent who steals all of my kid's Halloween peanut butter cups too. They are not safe with me.

What I love about these cakes are the molten, peanut butter centers. It's like winning a prize when you stick your spoon inside and out comes a gooey, warm peanut butter bite.

Molten Peanut Butter Chocolate Cakes from Noble Pig 3
Just a tablespoon of peanut butter in the middle of batter is all it takes. Top with more chocolate batter on top and BOOM you have an amazing dessert.

Molten Peanut Butter Chocolate Cake x

Molten Peanut Butter Chocolate Cakes from Noble Pig 2
A big glass of milk is a good idea with this one.

Molten Peanut Butter Chocolate Cakes from Noble Pig 1
Perfection!

Print Recipe

Molten Peanut Butter Chocolate Cake

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 4 ounces good quality chocolate (70% cocoa), chopped
  • 1/2 cup unsalted butter
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 Tablespoons peanut butter, plus 1/4 cup for drizzling
  • mini chocolate chips

Directions

  • Preheat oven to 350 degrees F.
  • In a bowl, whisk flour, cocoa and baking powder. Set aside.
  • In a small saucepan over low heat, melt butter and then add chocolate. Stir until chocolate is melted and incorporated and remove from heat.
  • In a bowl with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes. Beat in melted chocolate mixture. Stir in flour mixture.
  • Spoon half of batter into six, 6 ounce, ramekins that have been sprayed with cooking spray. Drop 1 Tablespoon of peanut butter into center of each. Cover with remaining batter.
  • Place a roasting pan in the oven and add a 1/2″ of hot water to the pan. When oven is hot, transfer ramekins to the roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes.
  • Remove cakes from water bath. Microwave 1/4 cup peanut butter for 30 seconds and drizzle over the top of each cake. Sprinkle mini chocolate chips on top.


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Post a Comment

7 Comments and 3 Replies

  1. That’s mouthwatering!!! Something to drool over all the time.

    Reply
  2. I need this. Immediately.

    Reply
  3. suzan-in-nc 3

    Wow, these look wonderful. Do you think that these could be made and assembled ahead of time (not baked) and put in the fridge? Then removed from the fridge long enough to reach room temperature and then baked. I’m always looking for ways to do things ahead of time. Your photography is spectacular, and you have such a knack for presenting your wonderful dishes is such an enormously appetizing way. Everything is so visually appealing. Thanks!

    Reply
    • Cathy 4

      You can absolutely make them earlier but you must bring them back to room temperature or the cooking time will be way off and the cold dishes will throw off the water bath temperature. Enjoy! If you’re having a dinner party. Start preheating the oven when you sit down to dinner and pop them in while eating for the perfect warm dessert.

      Reply
  4. This looks delicious AND I have all the ingredients needed to make it. We’re snowed in-this sounds like a fun snow day baking project!

    Reply
  5. Just stop it right now. This looks so decadent and amazing!

    Reply
  6. Barbara Vining 8

    OMG my fave combo too! And I have the ingredients (and no willpower). This is a done deal-my family will love it. Thanks so much for posting this!

    Reply
  7. This is my kind of dessert! One of my favorite combos!

    Reply

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