Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Special equipment needed:
- 6 ramekins (4-ounce size)
- Electric mixer
- Mixing bowls
- Double boiler or microwave
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C). Grease the ramekins with butter and dust with flour.
2. In a double boiler or microwave, melt the butter and chocolate chips together until smooth. Stir in the peanut butter until well combined.
3. In a separate mixing bowl, whisk together the sugar, eggs, and egg yolks until light and fluffy.
4. Add the chocolate mixture to the egg mixture and stir until well combined.
5. Sift in the flour and salt and mix until just combined.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes or until the edges are set but the center is still slightly jiggly.
8. Remove from the oven and let cool for 5 minutes.
9. Run a knife around the edges of the ramekins to loosen the cakes.
10. Invert the ramekins onto serving plates and gently tap to release the cakes.
Time:
Preparation time: 15 minutes
Cooking time: 12-14 minutes
Temperature:
Preheat oven to 425°F (218°C)
Serving size:
6 servings
Nutritional information:
Calories: 489
Fat: 34g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 212mg
Carbohydrates: 39g
Fiber: 4g
Sugar: 28g
Protein: 9g
Substitutions for ingredients:
- You can use bittersweet or dark chocolate instead of semisweet chocolate chips.
- Almond butter or hazelnut spread can be used instead of peanut butter.
Variations:
- Add 1/2 teaspoon of cinnamon or chili powder for a spicy kick.
- Add 1/2 cup of chopped nuts such as pecans or walnuts for added texture.
Tips and tricks:
- Make sure to grease the ramekins well to prevent sticking.
- Do not overbake the cakes or they will not have a molten center.
- Serve the cakes warm for the best texture and flavor.
Storage instructions:
Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the cakes for 20-30 seconds or until warm.
Presentation ideas:
Dust the cakes with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cakes with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve with a glass of milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a side of roasted vegetables.
Troubleshooting advice:
If the cakes do not release from the ramekins, run a knife around the edges again and try tapping the bottom of the ramekin gently.
Food safety advice:
Make sure to cook the cakes to the recommended temperature to ensure they are safe to eat.
Food history:
Molten lava cakes were first popularized in the 1990s and have since become a popular dessert in many restaurants.
Flavor profiles:
Rich, chocolatey, and nutty.
Serving suggestions:
Serve the cakes warm with a dollop of whipped cream or a scoop of ice cream.
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Taste: Rich, Decadent, Sweet, Chocolatey, Nutty