Single-Girl Melty Chocolate Peanut Butter Cake
By SMW Staff
L.A., blogger Joy Wilson offers up this sinfully delicious, single serving, warm chocolate peanut butter cake that cooks up in no time. This version can also be made with bourbon or raspberry liquor.
What you need:
- ½ tsp. plus 1 tbsp. unsalted butter, divided
- Approximately 1 tsp. unsweetened cocoa (or use flour or sugar)
- ¼ cup semisweet or bittersweet chocolate chips
- 1 large egg
- 4 tsp. sugar
- 1 tbsp. natural peanut butter or 1 tbsp. bourbon
- Pinch of salt
- 1 tsp. flour
1. Preheat oven to 375 and set baking sheet on rack in center of oven. Grease a ¾ cup ramekin with ½ tsp. butter, then dust with unsweetened cocoa. Set aside.
2. Put 1 tbsp. butter and the chocolate chips in a small heatproof bowl set over a small pan of simmering water. Heat, stirring until chocolate melts; let cool a few minutes.
3. Whisk egg, sugar, and peanut butter in a small bowl to blend. Whisk in chocolate mixture until well incorporated, then stir in salt and flour just until combined. Pour batter into ramekin. Set on baking sheet and bake until as done as you like, 7 to 10 minutes for a molten center or 10 -12 minutes for a soft center (cake edge will puff slightly).
4. Let cake cool 2 minutes. Eat right away.