Chocolate Lava Cakes with Peanut Butter Truffles
Let Your LOVE Flow this Valentine’s Day with this Yummy, Fudgy Treat!
Dark Chocolate Cake – with an oozing filling of swirling chocolate & peanut butter.
This Valentine’s Day treat your sweetie to a delicious, rich, dense and fudgy cake – perfect for sharing!
A chocolate treat that has a warm, gooey, flowing chocolate-peanut butter center. Who can resist this?
1 ¼ cups chopped,
I used Guittard extra dark cocoa chips
I use pasture raised
Peanut Butter Truffles:
I used 365 brand, unsalted, organic
Make the peanut butter truffle filling at least 1 hour before baking, or the night before.
See recipe below.
Preheat the oven to 375 degrees. Lightly butter 4 individual baking ramekins (with a 1 cup capacity.) Butter each generously. Can also use one, 8″ cake pan with 1 1/2″ sides.
Chop the chocolate into small pieces, or use the dark chocolate chips. Place in a metal or pyrex glass bowl with the butter.
Melt over a simmering pan of boiling water, that does not touch the bowl (or use a bain marie.)
Add vanilla and the oil. Remove from heat. Add 3 egg yolks. Whisk until smooth. Sift in the 1/3 cup cake flour and gently mix with a rubber spatula – add salt, mix in.
Place the egg whites in a clean bowl (of stand mixer) or hand held beater, and whisk on high speed. After frothy, add the cream of tartar. Then, add the 1/3 cup sugar slowly until soft peaks form. Do not overbeat.
Fold the egg whites into the chocolate mixture – gently, in three additions with the spatula. Spoon the batter evenly into the ramekins. Using a small scoop, drop 3 mounds of the peanut butter truffles into the batter of each ramekin. I use a 1″ cookie scoop. Press down, and cover with the cake batter using a small spatula or knife.
Place the ramekins on a baking pan to hold.
Bake until just set, about 8 – 12 minutes.
Do not overcook, should be firm on top, yet soft in the center.
Serve immediately – the center “lava” will flow. If not overcooked, can be reheated just until warmed through.
Peanut Butter Truffle Filling:
Heat 3 tablespoons of the heavy cream (microwave is easiest) in a small bowl – until just warm.
Add the peanut butter, combine well with a fork. Add confectioner’s sugar, vanilla and salt.
Cool, then refrigerate until firm, covered tightly.
(Can freeze one hour too.)
Making ahead of time? Undercook a bit, then reheat and let the lovely center flow. Alternately, prepare the cakes and refrigerate until ready to bake. Place on your countertop for at least a half an hour to take out the chill, then pop in a hot over and serve immediately.
See Blog for step-by-step photos.
This recipe can not be reproduced without the consent of its author, Karen Sheer.