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Two Sisters Times Two, Serial #44 and Peanut Butter Chocolate Molten Cake

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I’ve always been conflicted about desserts with the word “molten” in them. If it’s on a menu, my eye goes to it immediately and my knee jerk reaction is to order it. It sounds so decadent and rich and–well, obviously–hot, or at least warm and gooey.

But if the waiter or waitress takes awhile to get back to take the order, I start getting scared of that “molten” dessert, start thinking about lava running down hillsides and swallowing whole towns in its path, start imagining that lava going down into my stomach and what it would do to my insides, so that by the time the waitress returns, my first question is “What flavors of ice cream do you have?”

Well, I’ve finally found a molten dessert that doesn’t make me ambivalent: Peanut Butter Chocolate Molten Cake. You see, you make this molten cake in a cup; and I’m just not going to get scared of any dessert that comes in a cup. I mean, how much damage can a cup full of molten do, anyway? And oh by the way, the molten part is peanut butter; and that seems so much safer than molten chocolate which actually looks like the lava eating those whole villages.

Take my word for it: this molten cake is safe. And it’s decadent and rich and yummy and all those other good things.

Just not scary. I promise.

pb chocolate molten cake

Peanut Butter Chocolate Molten Cake

1/4 cup all-purpose flour

2 Tablespoons unsweetened cocoa powder

2 Tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 cup milk

2 Tablespoons unsalted butter, melted

1/4 teaspoon vanilla extract

1 Tablespoon creamy peanut butter

1 Tablespoon chocolate chips

Spray a large microwave-safe mug (12 ounces or larger) with cooking spray. Note: A mug with straight sides works best.

In a small mixing bowl, whisk together the flour, cocoa powder, sugar, and baking powder. In another bowl, combine the milk, melted butter, and vanilla extract. Slowly mix the wet ingredients into the dry ingredients until no lumps remain. Fold in the chocolate chips. Spoon the batter into the prepared mug.

Spoon the peanut butter into the center of the batter. Press the peanut butter into the batter so that it is almost covered.

Microwave the cake on high for 1 minute. The cake should look set but still jiggle slightly. If needed, microwave the cake in 10 second increments until done. (Mine took about 1 minute 20 seconds.) Allow the cake to cool for 5 minutes. Put a plate on top of the mug and slowly invert the mug. Gently wiggle the mug until the cake comes loose. Serve warm.

Makes 1 cake, serves 1-2.

pb molten cake

{Adapted from Five Heart Home}

Two Sisters Times Two, Serial #44, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #44, text © Jeffrey Anderson


About Elaine

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