3 Tbls creamy peanut butter (or 2-3 cups chocolate chips if you want chocolate filling)
1 Tbls Confectioners sugar - spare for sprinkling
1/2 cup Granulated Sugar
3 large eggs - room temperature
pinch of salt
Preheat oven to 425'.
Brush four 6 ounce ramekins with melted butter. In a bowl whisk the cocoa with 1 Tbls of flour, dust the ramekins with this mixture tapping out any excess. Transfer ramekins to baking sheet.
In medium saucepan, melt 1 stick of butter with chocolate, over very low heat. Stir occaisionally, and then let slightly cool.
In a bowl blend peanut butter (or softened chocolate chips) with 1Tbls confectioners sugar and 1 Tbls butter.
In a bowl using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high until thick and pale yellow, 3 minutes. Using a rubber spatula fold in melted chocolate until no streaks remain. Fold in the 1/4 cup flour.
Spoon two thirds of the batter into the ramekins, and spoon peanut butter(chocolate) mixture on top. Cover with remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5-8 minutes.
Run a tip of a knife around each cake, invert a small plate over each cake and using pot holders invert again, carefully lift off ramekins and dust with confectioners sugar. Serve
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