Recipe

		Chocolate Peanut Butter Volcano Cake
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

6 oz Semi-Sweet Baking Chocolate

1 stick butter, diced, room temp

3 Eggs, room temperature

1/2 C Sugar

Pinch salt

1/4 C Flour

Butter for Ramekins

1 tblsp each cocoa powder and flour mixed

3 tblsp creamy peanut butter

1 tblsp powdered sugar

Pre-heat oven to 425 degrees. Butter ramekins and dust with cocoa powder/flour mixture, including the sides. Melt chocolate and butter on low flame, stirring occasionally then remove from heat. In the meantime, in a small bowl, mix peanut butter with powdered sugar. In another bowl, beat eggs, sugar and pinch salt until it starts to whiten (about 3 minutes). Drizzle in the melted chocolate slowly, folding it gently into the batter to keep the air in the egg mixture. Batter will look grainy. Gently fold in the ¼ cup flour until completely mixed. Fill the ramekins 2/3 full with the chocolate batter. Divide the peanut butter filling equally among the ramekins and drop with a spoon in the middle of the chocolate batter. Top each ramekin with the remaining batter. Cook for 10 -12 minutes in a preheated oven until tops are cracked but centers are slightly jiggly (the center will be liquidy while the sides are done, so the longer you cook it, the less liquid will be in the center). They can be eaten in the ramekins or removed and plated. To remove them, run a knife alongside the edge of the ramekin and turn the cake over onto a plate.