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Peanut Butter Molten Cakes made with NUTTER BUTTER Cookies

Peanut Butter Molten Cakes made with NUTTER BUTTER Cookies

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INGREDIENTS

7


  • Peanut Butter Filling
  • 2-3/4 oz. creamy peanut butter
  • 1 oz. unsalted butter, softened
  • 1/4 oz. powdered sugar

  • Chocolate Cake
  • 6 oz. unsalted butter, divided
  • 1-1/2 Tbsp. granulated sugar
  • 4 oz. semi-sweet chocolate, finely chopped
  • 1-1/2 oz. unsweetened chocolate, finely chopped
  • 3 large whole eggs
  • 3 large egg yolks
  • 2-1/2 oz. cake flour
  • 3-3/4 oz. powdered sugar
  • 1/4 oz. unsweetened cocoa powder
  • 1-3/4 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped

Nutrition per serving

  • Calories

    580

  • Total fat

    42 g

  • Saturated fat

    23 g

  • Trans fat

    1 g

  • Cholesterol

    220 mg

  • Sodium

    115 mg

  • Carbohydrate

    46 g

  • Dietary fiber

    4 g

  • Sugars

    28 g

  • Protein

    10 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    20 %DV

DIRECTIONS

Peanut Butter Filling: Mix ingredients until well blended. Form into 7 (0.6 oz.) balls. Freeze until firm.

Chocolate Cake: Melt 2 Tbsp. butter. Use to lightly brush insides of 7 (5 to 6-oz.) ramekins. Sprinkle with granulated sugar; set aside.

Melt remaining 5 oz. butter and chocolates on low heat. Allow to cool to 90°F.

Beat whole eggs and egg yolks in bowl. Stir into chocolate mixture. Combine flour, powdered sugar and cocoa in separate bowl; fold into chocolate mixture. Portion 3.4 oz. batter into each prepared ramekin. Place 1 frozen peanut butter ball in center of batter, making sure it is submerged.

Bake in 400°F standard oven 18 to 20 min. or until cake is firm to the touch. Let stand 5 min. Carefully run metal spatula around edge of ramekin. Invert onto serving plate. Sprinkle each cake with 1 Tbsp. cookie pieces.

Tips

Serving Suggeston:

  • Serve with small scoop of vanilla ice cream or large dollop of whipped cream.