Add peanut butter to classic molten chocolate cake for an unforgettable dessert.
As you spoon into the center, watch as a river of peanut butter-chocolate lava flows.
Finished with salty and crunchy peanuts on top, this is the ultimate dessert for chocolate-peanut lovers.
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
We opt for smoothpeanut butter,but for added texture, you could also use a crunchy variety.
Coat an 8-inch square baking dish with baking spray.
Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl.
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Beat in flour mixture on low speed until just combined, about 30 seconds.
Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute.
Dollop evenly with peanut butter, then top with remaining batter.
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Sprinkle evenly with peanuts.
(If using a dark metal baking pan, begin checking at 25 minutes.)
Serve immediately with vanilla ice cream, if desired.
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Wrap tightly and refrigerate for up to 24 hours.
Warm leftovers in a preheated 325F oven or in the microwave until heated through.
Serve with ice cream if desired.
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Hannah Greenwood; Food Stylist: Emily Nabors Hall
