Molten Peanut Butter And Chocolate Fondant Cakes Recipes

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MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES



Molten Peanut Butter and Chocolate Fondant Cakes image

These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.

Provided by Donna Hay

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Peanut Butter     Small Plates

Yield 4 Servings

Number Of Ingredients 10

7 ounces dark chocolate, chopped
7 tablespoons unsalted butter, chopped
2 eggs
2 egg yolks
1/2 cup superfine sugar
1/4 cup all-purpose flour, sifted
8 tablespoons smooth peanut butter
Cocoa powder, for dusting
Special equipment:
Four (1-cup) dariole molds (or other 1-cup baking molds)

Steps:

  • Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
  • Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT



Giant Chocolate-Peanut Butter Molten Bundt image

Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for greasing the pan
2 3/4 cups all-purpose flour (see Cook?s Note)
1 teaspoon baking powder
1 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3/4 cup vegetable oil
5 large eggs
1 tablespoon pure vanilla extract
1 cup milk
1/4 cup unsweetened cocoa powder
2 1/4 cups creamy peanut butter
8 ounces semisweet chocolate, chopped
2 tablespoons coconut oil
1/2 cup honey roasted peanuts, chopped
1/2 cup chocolate sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
  • Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
  • Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

PEANUT BUTTER AND CHOCOLATE CANDY CAKE



Peanut Butter and Chocolate Candy Cake image

If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 25

Number Of Ingredients 10

4 eggs
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
2 teaspoons butter, melted
1 cup peanut butter
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
  • In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
  • Bake for 20 to 25 minutes. Do not overbake.
  • While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES



Best Ever Peanut Butter Chocolate Molten Cakes image

Make and share this Best Ever Peanut Butter Chocolate Molten Cakes recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 4 molten cakes, 8 serving(s)

Number Of Ingredients 7

4 semi-sweet chocolate baking squares
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 tablespoons flour
1/4 cup smooth peanut butter

Steps:

  • Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
  • Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
  • Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
  • Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
  • Invert cakes onto dessert plates. Cut in half to serve.

MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING



Molten Chocolate Cake With Peanut Butter Filling image

Make and share this Molten Chocolate Cake With Peanut Butter Filling recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

9 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
6 ounces dark chocolate, chopped (70 percent cacao)
3 tablespoons creamy peanut butter
1 tablespoon confectioners' sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
1 pinch salt

Steps:

  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  • In a bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter.
  • In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
  • Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 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 the warm cakes with confectioners' sugar and serve immediately.

Nutrition Facts : Calories 710.7, Fat 58.2, SaturatedFat 32.7, Cholesterol 227.3, Sodium 160.6, Carbohydrate 50.5, Fiber 8.5, Sugar 28.8, Protein 14.8

CHOCOLATE PEANUT BUTTER VOLCANO CAKE



Chocolate Peanut Butter Volcano Cake image

Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!

Provided by DRFISH

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

cooking spray
¾ cup chopped peanuts
1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ¼ cups water
3 eggs
½ cup vegetable oil
8 peanut butter cups, chopped
3 ½ cups confectioners' sugar, divided
1 (8 ounce) package cream cheese, softened
½ cup peanut butter
¼ cup butter
½ cup milk
¼ cup cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spread chopped peanuts on the bottom of the baking pan.
  • Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
  • Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
  • Pour glaze over baked cake; glaze will pool in cream cheese craters.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g

AMAZING PEANUT BUTTER-CHOCOLATE MOLTEN CAKE



Amazing Peanut Butter-Chocolate Molten Cake image

Chocolate cake + peanut butter + an ooey-gooey center = a chocolate molten cake that's everyone's new favorite dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 45m

Yield 10 servings

Number Of Ingredients 11

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. creamy peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 425°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
  • Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
  • Bake 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

EASY CHOCOLATE MOLTEN CAKES



Easy chocolate molten cakes image

Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Provided by Member recipe by fiddid

Categories     Dessert

Time 35m

Yield Makes 6

Number Of Ingredients 7

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
  • Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
  • Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
  • You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
  • Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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