Description
Indulge in these decadent Mini Flourless Peanut Butter Chocolate Cakes for a rich and satisfying dessert experience. These individual cakes are a perfect balance of chocolate and peanut butter flavors, with a moist and fudgy texture that will leave you craving for more.
Ingredients
Scale
Chocolate Peanut Butter Batter:
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
Additional:
- Cocoa powder or powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F.
- Prepare Ramekins: Grease and line the bottoms of six 6-ounce ramekins with parchment paper.
- Melt Chocolate Mixture: In a heatproof bowl over simmering water, melt chocolate chips, peanut butter, and butter until smooth. Remove from heat.
- Add Sugar and Eggs: Whisk in sugar and salt, then add eggs one at a time, followed by vanilla extract.
- Bake: Divide batter into ramekins, place on a baking sheet, and bake for 18–20 minutes until edges are set but centers are slightly soft.
- Cool and Serve: Allow to cool for 5 minutes, then invert onto plates. Dust with cocoa powder or powdered sugar before serving.
Notes
- These cakes are best enjoyed warm, paired with a scoop of vanilla ice cream.
- For a more intense chocolate flavor, opt for dark chocolate chips instead of semisweet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 390
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg
