No need to make a special sauce this time! Jam does the trick to dress up this molten cake while also complementing the flavor. Choose any chunky grape-flavored jam to recreate the classic PB & J flavor. For the top of the cake, I added a second jam in a contrasting color.
Seasons of a Pastry Chef - Peanut Butter Molten Cake
- Cooking and Prep: 30 m
- Serves: 4
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit. Grease ramekins.
In the bowl of an electric mixer, combine peanut butter, butter, confectioners’ sugar, eggs, egg yolk, and vanilla.
Fold in dry ingredients. Add mixture to ramekins.
Bake for 15–18 minutes. Watch carefully; you want your cakes to be runny. Let cool and invert.
Warm jam and spoon onto plate; place inverted molten cakes onto warm jam.
Photography: Dan Engongoro
Dishes courtesy of Kitchen Caboodles, Brooklyn
Replies:I don't see why you can't use margarine in place of the butter.