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Seasons of a Pastry Chef – Peanut Butter Molten Cake

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Seasons of a Pastry Chef - Peanut Butter Molten Cake
Dairy Dairy
4 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Dairy - Wheat - Peanuts - Egg
Diets info-icon
- Vegetarian - Pescatarian

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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.

Directions

Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit. Grease ramekins.
2. In the bowl of an electric mixer, combine peanut butter, butter, confectioners’ sugar, eggs, egg yolk, and vanilla.
3. Fold in dry ingredients. Add mixture to ramekins.
4. Bake for 15–18 minutes. Watch carefully; you want your cakes to be runny. Let cool and invert.
5. Warm jam and spoon onto plate; place inverted molten cakes onto warm jam.

Credits

Photography: Dan Engongoro

Dishes courtesy of Kitchen Caboodles, Brooklyn

Recipe tags


Cakes Cupcakes Dairy dinners French cuisine French food Gourmet Individual desserts Jam Jelly Kosher French cuisine Kosher French food Lava cakes Mini Molten cakes Pbj Peanut butter Peanuts
Seasons of a Pastry Chef - Peanut Butter Molten Cake

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Chaya Stamm
Chaya Stamm
5 years ago

Pareve? Any way to make this pareve?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chaya Stamm
5 years ago

I don’t see why you can’t use margarine in place of the butter.

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wpdiscuz   wpDiscuz

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