Monday, February 17, 2014

Peanut Butter and Chocolate Lava Cake

Hello! sorry it's been a while, it has been quite eventful - exams, internships, wedding & christmas cakes. :)

Oh and happy 2014!

Let's make some lava!

Robert Glasper Experiment - Move Love (Kaytranada Edition)

Peanut Butter and Chocolate Lava Cake
Adapted from Donna Hay's recipe

200g dark chocolate - chopped
100g butter - chopped
2 eggs
2 egg yolks
Just under 1/2 cup caster sugar 
1/4 cup plain flour
1/4 tsp sea salt
1 tsp smooth peanut butter
1 tsp nutella
cocoa - for dusting

1. Preheat oven to 200oC. With a double-broiler, melt chocolate and butter until smooth. (A double-broiler is a safe bet so you won't burn the chocolate)

2. Place eggs, yolks, and sugar in a bowl. Whisk until well-combined. Alternately add flour (and salt) and melted chocolate mixture, mixing well in between.

3. Grease ramekins well with butter. Spoon mixture (2) in until it fills halfway. If you have a jug, transfer mixture (2) in a jug - easier to pour and less mess :). (Note: I personally like using petite or medium-sized ramekins - not too big, not too small)

4. Place the teaspoons of peanut butter and nutella in the center of the half-filled ramekin. 

5. Carefully spoon more of mixture (2) to properly seal the peanut butter and nutella. You could either fill it until the top or not till the top. I prefer the latter. 

6. Place ramekins on a baking tray and bake for 16-18 minutes or alternatively, test by gently touching the top of the cake - if it springs back, it's done. 

7. Turn the cakes gently on a plate and serve immediately. For best results, use a sharp knife and carefully line at the sides of the cake - careful as not to pierce the cake. 

Enjoy! :)

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