Double Peanut Butter Molten Lava Cakes

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Condiments

  • 1/4 cup Peanut butter
  • 4 oz Peanut butter chips

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 3/4 cup Powdered sugar
  • 1/8 tsp Salt
  • 1 cup Semisweet or bittersweet chocolate chips

• Dairy

  • 1/4 cup Butter, unsalted
  • 2/3 cup Heavy whipping cream

Found on wishesndishes.com

Description

Ingredients

• ¼ cup unsalted butter
• 4 oz. peanut butter chips
• ¼ cup peanut butter (not the natural kind)
• ¾ cup powdered sugar
• 2 eggs
• 2 egg yolks
• 4 TBSP all-purpose flour
• ⅛ teaspoon salt
• Ganache: (make this ahead of time as it needs to cool before pouring over cakes)
• 1 cup (6 ounces) semisweet OR bittersweet chocolate chips
• ⅔ cup heavy whipping cream

Directions

• Preheat oven to 425 degrees.
• Melt the peanut butter, peanut butter chips, and butter together in a microwave-safe bowl (about a minute or a little bit more). Stir after a minute and if not completely smooth, microwave a little longer.
• After mixture is completely smooth, add the sugar and mix well.
• Add the eggs and egg yolks, one at a time, and whisk vigorously after adding each egg until well incorporated.
• Add the flour and mix until just combined.
• Spray 4 custard cups very well with non-stick spray then place onto a baking sheet.
• Pour peanut butter batter evenly into cups then bake for 12-13 minutes, or until the sides are set but center is still soft (but not extremely jiggly.) Middle will look not quite done, but sides should be set.
• Let cool for 2 or 3 minutes, then invert cakes onto serving plates. They should come right out, but if needed, run a small knife around edges to loosen.
• Drizzle chocolate ganache over the top and serve warm (this is imperative or the peanut butter wont be melty when cut open)!
• Chocolate Ganache:
• Place chocolate chips in a small bowl and set aside. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
• Cool the ganache, stirring occasionally, until mixture is slightly thickened, about 40 minutes. Pour over cakes using a spoon or you can pipe onto cakes using a ziploc bag with the corner snipped off. Yield: 1-1/4 cups.