When the Booze Hound travels, things are a little different. There’s a little less black coffee, a little more bed space occupied by the black-and-tan Doberhound. A little less ESPN, a little more BBC series. A little more pumpkin waffle action for dinner.
And a LOT more peanut butter.
As I’ve mentioned many a time, peanut butter is something loved by almost everyone in the free world except the Booze Hound and perhaps a handful of Australians who prefer Vegemite (Gag. And yes, I’ve tried it. Still gag.). So while he’s off teaching the world how to control Bermudagrass infestation, I’m at home making all my favorite peanut butter-laden foods. And watching ‘Downton Abbey.’ And teaching our baby girl how to say ‘vittamin’ instead of ‘vitamin’ so we can pretend we live there.
For the record, I never, ever, look forward to the BH leaving. But… when I found Molten Chocolate Cakes with Peanut Butter Filling shortly before his departure, it was more like ‘Love you… but I think you need to get to the airport four hours early… don’t let the door hit you on your way out…’
No, of course that’s not what I said. Not saying I didn’t think it, though. Molten cake makes you think crazy thoughts.
I could devote pages and pages of love songs and sonnets to describe the cake, but you know what molten chocolate cake tastes like. It’s awesome. It’s rich, buttery, dense, and insanely chocolatey. Now take that rich, buttery, dense, insanely chocolatey cake and stuff it with a gooey peanut butter-sugar-butter mixture. Bake it up and eat it warm while it oozes around your fork.
Yes, you would boot your husband out of the house, too.
- 1 stick + 1 T unsalted butter, plus about 1 T melted butter for brushing
- 1 T unsweetened cocoa powder
- ¼ c + 1 T flour
- 6 oz dark chocolate (70% cacao), chopped
- 3 T creamy peanut butter
- 1 T confectioners’ sugar
- ½ c granulated sugar
- 3 large eggs at room temperature
- Pinch of salt
- Preheat oven to 425 degrees. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 T flour; dust the ramekins with the cocoa mixture, tapping out the excess. This gets messy but don’t skip this step- it ensures your cakes will come out of the ramekins! Transfer the ramekins to a baking sheet.
- In a medium saucepan, melt 1 stick butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a small bowl, blend the peanut butter with the confectioners’s sugar and the remaining 1 T butter. Set aside.
- Using an electric mixer or stand mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, about 5 minutes. With the mixer on the lowest speed possible, fold in the melted chocolate mixture until no streaks remain. Fold in the ¼ c flour.
- Spoon two-thirds of the batter evenly into the prepared ramekins, then spoon the peanut butter mixture on top of each one. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked and the centers are slightly jiggly. Transfer the ramekins to a rack and let cool 5-8 minutes.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust with confectioners’ sugar and serve immediately.