Perfect for Valentine’s Day dessert, this is a hot, gooey little chocolate cake oozing more chocolate with a peanut butter undertone. What a satisfying way to end a perfect dinner. This dessert – from Joy the Baker – makes enough for one very happy person… Double it to serve two.
Preheat the oven to 375. Grease a 3/4 cup ramekin with butter, and dust with unsweetened cocoa.
In a heatproof bowl over a small pan of simmering water, melt 1 tbsp butter and 1/4 cup semisweet or bittersweet chocolate chips. (Tip: Find a bowl that will sit above the simmering water without touching it. Don’t try to hold a little bowl over the simmering water with tongs. That will only end in heart ache.) Stir until the chocolate melts; then let it cool a few minutes.
In a mixing bowl, whisk 1 large egg, 4 tsp sugar, and 1 tbsp peanut butter. Then whisk in the melted chocolate mix until well mixed. Stir in pinch of salt and tsp flour just until combined. Pour the batter in the ramekin(s). Put them on a baking sheet in the oven. Bake 7-10 minutes for a more molten center, and 10-12 minutes for a soft center.
Pull from the oven, let cool for a minute or two, and then invert the ramekin onto a dish. Serve hot.
- 1/2 tsp plus 1 tbsp butter
- 1 tsp unsweetened cocoa (or flour & sugar) (you’ll use this to coat the ramekin)
- 1/4 cup semisweet or bittersweet chocolate chips
- 1 large egg
- 4 tsp sugar
- 1 tbsp peanut butter
- 1 pinch salt
- 1 tsp flour