Chocolate Coconut Molten cake... stuffed with Peanut Butter Cups)
Author: Kristina Scaviola, Adapted from Martha Stewart
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 2
A delicious and fast dessert for two to share.... or for one person in case of emergency.
Ingredients
2 tablespoons coconut oil
4 ounces semi-sweet or bittersweet chocolate
1 egg
¼ cup powdered sugar, mixed with 1 tablespoon shredded coconut
1 teaspoon vanilla
2 tablespoons AP flour
2 Peanut Butter cups (optional)
Preheat the oven to 400
Veggie oil and flour for coating the pan
Instructions
Heat the coconut oil to melt in a microwave proof bowl, and add the chocolate. Stir to melt the chocolate; heat briefly in the microwave to melt the chocolate fully, if necessary.
Whisk in the sugar and vanilla; add the egg and whisk to combine.
Stir in the flour until just combined.
Prepare 1 5" springform pan by spraying with vegetable oil and coating the pan with flour. Alternatively, use a small souffle dish or 2 slots of a regular sized muffin pan.
Pour the batter into the pan, and place the peanut butter cups into the center of the batter.
Bake for 8-10 minutes, until just set but wobbly in the center. Smaller cakes will take less time- so just keep
Allow to stand for 10 minutes before unmolding. The cake should unmold easily.
Dust (or coat) in powdered sugar- serve with ice cream or whipped cream if desired.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1396