Chocolate Peanut Butter Lava Cakes Recipe! | Mother's Day Baking with Anna Olson!
Live Chocolate Peanut Butter Lava Cakes Recipe! Mother's Day Baking with Anna Olson Live! Professional Baker Anna Olson shows you how to make an amazing Chocolate Peanut Butter Lave Cake LIVE for Mother's Day!
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Recipe
Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)
Directions
1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the centre of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.
To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.
Makes 6 individual desserts
Burnt Honey Caramel
Ingredients
100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter
Directions
Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.
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Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#MothersDay #AnnaOlson #Dessert
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)
Directions
1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the centre of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.
To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.
Makes 6 individual desserts
Burnt Honey Caramel
Ingredients
100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter
Directions
Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#MothersDay #AnnaOlson #Dessert
