Peanut Butter Molten Lava Cakes

 

  Instead of going for the rich, deep, dark chocolate something for Valentine's Day, how about going for something peanut butter? Some may argue that peanut butter is just as decadent and rich, and is just as perfect to end your delicious sweetheart dinner. Frankly, I love both, so I would have difficulty choosing a favorite! Yes, a regular Chocolate Molten Lava Cake is sheer heaven when you want to celebrate a special evening, but when it's PEANUT BUTTER, then we've reached a whole new level of fabulous. Just the "unexpected and new" factor will make it a hit and seal the deal! So if you worship in the house of peanut butter, you should definitely give this one a try. Drizzle with a little chocolate ganache, and I PROMISE you'll be a hit.
  My niece, Kristin, (whose motto is "the peanut butterier, the better"), found this recipe for me on a blog called bakingamoment.com. Most times, after I make a dessert, I don't come back to the recipe because I'm always looking for new dessert ideas to try. For this one, though, I think I'm gonna have to make an exception. This is seriously one of the easiest, most delicious recipes I've ever made. I can see myself coming back to it again and again. If you like peanut butter, then I PROMISE you will too. It's just that good! Thanx Kristin!


1/3 cup creamy peanut butter
4 tablespoons unsalted butter, melted
3/4 cup powdered sugar
2 large eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1/4 cup all purpose flour
1/2 teaspoon kosher salt
optional: chocolate ganache and additional powdered sugar, for garnish

 Preheat oven to 350 degrees F and lightly grease (2) 6-ounce ramekins with non-stick spray.
Place peanut butter and melted butter in a bowl and stir together until smooth. Mix in the powdered sugar. Add the eggs, yolk, and vanilla, mixing to incorporate. Sprinkle in the flour and salt and stir until smooth. Divide the batter equally between the prepared ramekins. Bake for 16 minutes. Cool for 10 minutes and then run the blade of a thin knife around the edge of each ramekin to loosen. Invert the lava cakes onto small serving plates. Drizzle with chocolate ganache and sprinkle with powdered sugar (if using), and serve.

For the ganache, use an equal portion of heavy cream and chocolate chips. Heat the cream in the microwave, and then pour it over the chips. Let it stand for a minute or two, then stir until smooth. That's all there is to it! Use any kind of chips you like!

Tips:
-The recipe says to bake the cakes for 16 minutes, but bake yours until you reach your desired level of gooeyness. I like a VERY gooey lava cake, with the lava slowly oozing out when you cut into it. If you bake it a little longer it will tighten up a bit and you'll have a fabulous, deliciously moist cake in the center.
-I added an extra little pinch of salt, just because I always like the peanut butter to be a little salty. Just sayin!
-This is perfect for date night because the recipe makes just two cakes, but they're really quite rich. There's absolutely nothing wrong with sharing one for dessert and then sharing another later!
-The original recipe paired the cakes with grape jam instead of chocolate ganache for a peanut butter and jelly vibe. To do this, just loosen up a few tablespoon of grape jam with a little water, (a few drops at a time), then pour a little into center of the serving plate. Invert the lava cake on top and serve.
-If you don't have ramekins, use oven proof mugs or tea cups!