1 Picture
Ingredients
- Yield: 4 cakes
- 1/2 cup creamy peanut butter
- 1 tablespoon unsalted butter
- 3 large eggs
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 4 prepared chocolate truffles
- Garnish: 1 recipe Chocolate
- Ganache (recipe follows) and sweetened whipped cream
- chocolate Ganache
- Yield: approximately 1 cup
- 8 (1-ounce) squares semisweet
- chocolate, very finely chopped 1/4 cup heavy whipping cream 1 tablespoon light corn syrup
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 350°. Spray 4 (1-cup) ramekins with nonstick cooking spray.
2. In a small bowl, combine peanut butter and butter. Microwave on High until butter is melted, 20 to 30 seconds. Stir until smooth.
3. In a large bowl, combine eggs, sugar, and vanilla. Beat at high speed with an electric mixer until light-colored and thick, approximately 5 minutes.
4. Fold peanut-butter mixture into egg mixture. Sift flour over peanut-butter mixture. Fold in until smooth.
5. Divide batter evenly among prepared ramekins. Place 1 truffle in the center of each ramekin.
6. Bake until cake is firm to the touch, 12 to 15 minutes. Let cool in ramekins for 5 minutes. Run a knife around the edges of cakes. Turn onto dessert plates. Garnish with Chocolate Ganache and sweetened whipped cream, if desired. Serve immediately.
Chocolate Ganache
1. Place chocolate in a medium bowl.
2. In a small saucepan, heat cream over medium heat until edges are bubbling. Pour over chocolate. Let sit for 1 minute; stir until smooth. Add corn syrup, stirring until smooth.
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