PEANUT BUTTER MOLTEN LAVA CAKES

INGREDIENTS:

• 1 large egg + 1 egg yolk
• 2 tbsp granulated white sugar
• 1/3 cup creamy peanut butter (please use regular rather than natural peanut butter)
• 2 tbsp all purpose flour

DIRECTIONS:

1. Preheat oven to 425F. In a stand mixer, add egg, egg yolk and sugar. Using whisk attachment, whisk on high speed until egg mixture triples in volume (about 4 minutes). The egg mixture should be pale yellow and thick.
2. Thoroughly grease the insides of two (3 oz) ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flour the inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out.
3. Add peanut butter to a large mixing bowl. Warm in microwave for approximately 20 seconds so that it becomes easier to stir. Add in egg mixture and flour. Using a spatula, gently fold egg and flour into the peanut butter until ingredients are mixed and batter is smooth, with no egg streaks remaining.
4. Pour batter evenly into the two ramekins. Place ramekins onto a baking sheet and place into the middle section of the oven (do not place too high or too low of a position in the oven because it may lead to uneven cooking). Bake for approximately 7-8 minutes. Watch cakes carefully. The surface of the cake should look cooked but if you press down lightly, you should be able to tell that it is still liquid inside.
5. Let cake cool in ramekins for about 3 minutes. Use a thin spatula to run around the edges of the cake to loosen the cake. Place your dessert plate, inverted, on top of ramekin. Pressing the plate on top of the ramekin very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. Gently tap the upside down ramekin to ensure cake has popped into plate. Lift up ramekin. Serve cakes while still warm. Garnish with powdered sugar or fresh fruit if desired.

FULL RECIPES

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