Chocolate is one of the most enjoyable and effective ways to medicate and this dessert is no less than a medicine 🙂 With its gooey, chocolatey, molten centre, this Peanut Butter And Choco Lava Cake by Best Food In Sydney is prepared quickly 😀 😀
200g dark chocolate, chopped
100g unsalted butter, chopped
(If you don’t have unsalted, don’t worry, I used salted butter and it still works)
2 egg yolks, extra
1/2 cup (110g) caster (superfine) sugar
1/4 cip (35g) plain (all- purpose) flour, sifted
Cocoa, for dusting
Image Source : Best Food In Sydney
1.) Preheat oven to 200 degrees Celcius. Place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth.
2.) Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.
3.) Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what you’re using. Original recipe asks for dariole moulds which I didn’t have, so I just improvised with ceramic ramekins)
IMPORTANT NOTE: Make sure you grease the container really well, or the cake will stick to the sides after baking and won’t come out.
4.) Spoon some peanut butter and place it right in the centre of each mould.
5.) Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. DON’T over- fill it because the cake will rise during baking.
6.) Place moulds/ containers on a baking tray and bake for 16- 18 minutes OR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.
Recipe H/T : Best Food In Sydney