2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 108

2½ (4-ounce) bars bittersweet
chocolate, chopped
1cupbutter
4 large eggs
4 large egg yolks
¾cupsugar
6 tablespoons all-purpose flour
8 miniature chocolate-covered
peanut butter cups
Garnish: sweetened whipped cream,
chopped chocolate-covered
peanutbuttercups

1.Preheat oven to 350°. Spray
8 (6-ounce) ovenproof ramekins with
cooking spray.
2.In a medium saucepan, cook chocolate
and butter over medium-low heat,

Peanut Butter

Chocolate Lava Cakes

Makes 8

stirring frequently, until melted and

smooth. Remove from heat.

3. In a large bowl, beat eggs, egg yolks,
   and sugar with a mixer at high speed
   until thick and pale, about 5 minutes.
   Add fl our, beating until combined. Stir
   in chocolate mixture. Spoon batter
   into prepared ramekins. Press a peanut
   butter cup in center of batter in each
   ramekin; smooth batter over candy.


4. Bake until centers of cakes are fi rm
   to the touch, 12 to 15 minutes. Let cool
   for 5 minutes. Invert cakes onto serving
   plates. Garnish with whipped cream
   and peanut butter cups, if desired.
   Serve immediately.

*We used Reese’s.

• Bakinğ TiǙ -
  Be sure not to overbake these cakes or you will
  not have the rich chocolate sauce in the center.