It’s my fault. I realize this. My family is used to, and have come to expect an elaborate dessert for weekend dinners. This is a ritual that brings me immeasurable joy. Doing something I love for people I adore. However, this weekend, I greeted the Saturday thoroughly exhausted from a seemingly endless work week and a looming To Do list thats appears to grow exponentially. Needless to say, I would not have the luxury of an idle baking day today, nor time for a leisurely trip to the market. Needing a showstopper dessert, with ingredients that I had on hand and requiring little time, I immediately thought of a classic dessert that elicits a chorus of oooohs and aaaaaahs, the Molten Lava Cake, with a peanut butter twist and sour cherry reduction!
12 tablespoons (170 grams) unsalted butter, plus an additional 2 tablespoons (28 grams) softened for buttering ramekins
1 ½ cups (8 ounces/227 grams) bittersweet chocolate
1 teaspoon instant espresso
Pinch of salt
1 ¼ cup (154 grams) powdered sugar
3 large eggs at room temperature
3 large egg yolks at room temperature
½ cup (70 grams) unbleached all purpose flour
6 teaspoons peanut butter
How to use them:
Preheat oven to 425°F. Liberally butter 6 (6 ounce) ramekins and place on a baking sheet. Line the baking sheet with a silicon baking mat if you have one as this will hold the ramekins in place and keep them from sliding around.
In a medium bowl, heat the butter, chocolate, espresso powder and salt in the microwave for 1 minute on high. Whisk the ingredients together until the chocolate is melted thoroughly, all of the ingredients are blended and the sauce is smooth. You now have a stunning, glossy chocolate sauce. Is it wrong that I can totally envision myself taking a dive in this chocolate pool? Whisk in the powdered sugar until it’s fully incorporated into the chocolate sauce and creates thick, paste-like, batter.Begin adding all of the eggs and egg yolks. Whisk in the eggs and egg yolks until a thinner, smooth batter forms. Replace the whisk with a spatula and gently fold in the flour just until incorporated and no white streaks appear. Do not over mix the batter.Using an ice cream scoop, add a heaping scoop of batter, approximately 1/3 cup, to the bottom of each ramekin. Place a teaspoon of peanut butter in the center of the batter (if you’re a peanut butter aficionado, feel free to add another teaspoon!).
Top with another heaping scoop of batter. Bake for 12 minutes, until the batter has risen, and set on top, with a slight soft spot in the middle. This is that sweet spot where the gooey chocolate and peanut deliciousness are nestled waiting for your spoon to dig in!
Allow the cake to set for one minute. While the cake is cooling for a minutes, I prepare my plate for serving. I serve this with cherry reduction dotted around the plate.The cherry reduction is a syrup that is made simply by heating 1 cup of organic cherry juice that I reduced to 1/4 cup by boiling for approximately 15 minutes and allowing to cool for about 10 minutes. The cherry sauce adds color, contrast and a pop of sourness that compliments the richness of the chocolate and peanut butter beautifully!
Gently run a knife or spatula around the edge of the ramekin and turn it over onto a plate. Serve immediately.
Chocolate + Peanut Butter = One heavenly bite.