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?
Ingredients
- 7 ounces bittersweet chocolate; 1 1/4 cups chopped, I used Guittard extra dark cocoa chips
- 1 teaspoon pure vanilla
- 2 tablespoon neutral oil*
- 3 large eggs, separated, I use pasture raised
- ⅓ cup cake flour, or gluten-free flour mix (works great!)
- 1/4 teaspoon sea salt
- ¼ teaspoon cream of tartar
- 1/3 cup pure cane sugar
- 3 tablespoons heavy cream
- 4 tablespoons creamy peanut butter I used 365 brand, unsalted, organic
- 3 tablespoons confectioner's sugar, sifted
- 1/4 teaspoon pure vanilla
- 2 pinches sea salt
Instructions
- 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.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
See Blog for step-by-step photos.
This recipe can not be reproduced without the consent of its author, Karen Sheer.
