Peanut Butter Lava Cake
Peanut Butter Lava Cake
Ingredients:
- Unsalted butter 8 tbsp
- Dark chocolate 6 tbsp
- Caster sugar 10 tbsp
- Egg yolks 2
- Eggs 2
- Cocoa powder (sifted) 1-1/4 cups
- Flour (sifted) 5-1/2 tbsp
- Corn flour (sifted) 2-1/4 tsp
- Vanilla essence 1 tsp
- Peanut butter 4 tbsp
- Bananas (sliced thinly) 2
- Icing sugar for garnish
- Almonds (flaked and toasted) for garnish
- Raspberry or strawberry sauce for garnish
- Mint leaves for garnish
Method:
- Melt butter and dark chocolate in a double boiler. Beat sugar, egg yolks, whole eggs, cocoa powder, flour, corn flour, and vanilla essence. Add the melted butter-chocolate mixture. Pour half the cake mixture into six small flan molds, filling each halfway. Set aside the remaining batter. Freeze molds until batter sets, about 30 minutes. Scoop 2 teaspoons of peanut butter and form into a ball. When cake batter is firm, place one ball in the center of each cake, then cover with remaining batter. Repeat for all cakes. Freeze for another 30 minutes or until set. Heat oven to 200°C. Bake frozen chocolate cakes for 8 minutes. Let them rest for a minute once they come out of the oven.
- To serve place a scoop of banana ice cream on the side of the PB Lava Cake and dust the cake with icing sugar, and decorate with strawberry or raspberry sauce, mint leaves and flaked toasted almonds.
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