Bittersweet chocolate and peanut butter is a divine duo that I often come back to. When juicy stone fruits and berries aren’t in season yet and it’s time for my beloved citrus to say goodbye, I gladly experiment with the little nuts and a bar of dark chocolate. It’s one of those treats that, despite its rather filling qualities, still manages to make me grab for another piece. It’s heavy, you know it, but it’s too good to stop.
My little baby cakes are no exception in that respect, they make a perfect dessert after a light dinner that still leaves some space in your tummy (I wouldn’t serve them after a cheese spaetzle feast). But you can also see them as a chocolaty addition to your Sunday teatime table. Keep in mind, these cakes are rich. I’m not a big fan of cocoa powder in baking, I want real chocolate in my cake batter. If you’re a chocolate lover, you know what I’m talking about. There’s a certain depth that you can’t achieve with cocoa powder. I always use the same chocolate for my baking, it has 55% cocoa, it’s well balanced – semisweet, but still smooth, and it literally melts in your mouth. I like to call it a grown up treat, bittersweet and rich.
To give the chocolate-peanut combo a new touch, I mixed the nutty butter with half a pureed ripe banana, and this lifts the whole experience onto another level. I see a great future for this trio in my kitchen! This time I went for a sweet, nutty, and rich filling wrapped in a chocolate cake that is still partly molten. Depending on your preference, you can bake the cakes even shorter to leave them a bit more liquid. I found a thin layer of hot chocolate batter laying on top of the soft peanut-banana center just right.
If you’d like to dive more into chocolate and peanuts, try
Chocolate Baby Cakes with Peanut Butter and Banana
butter, soft, 60g / 1/4 cup
granulated sugar 65g / 1/3 cup
vanilla pod, scraped, 1/2
fine sea salt 1/8 teaspoon
organic eggs 4
plain flour 45g / 1/3 cup
bittersweet chocolate (I use 55%), melted and cooled, 280g / 10 ounces
peanut butter, creamy, 80g / 3 ounces
ripe banana 40g / 1 1/2 ounces (about 1/2 banana)
Preheat the oven to 200°C / 400°F (fan assisted oven). Butter 6 6-ounce ramekins. Cut out 6 circles of parchment paper, large enough to fit the bottom of the ramekins. Then cut out 6 strips of parchment paper, long and tall enough to fit the sides of the ramekins. Line the ramekins with the pieces of parchment paper.
In the large bowl of a stand mixer fitted with a whisk attachment, beat the butter, sugar, vanilla seeds, and salt for a few minutes until creamy. Add the eggs, one at a time, mixing well in between. Add the flour and mix for about 1 minute or until well combined; then add the melted chocolate, mixing well until smooth and well combined.
In a food processor or blender, mix the peanut butter and banana until smooth. Divide into 6 portions and roll into balls.
Divide about 2/3 of the chocolate batter between the 6 ramekins. Lay 1 peanut butter-banana ball on top of the chocolate batter in each ramekin, pushing it down a little (see 1st picture). Top with the remaining chocolate batter and even out the surface. Bake for 14-16 minutes or until the tops start to become spongy, they should still be a little soft and partly liquid. You can also bake them shorter, if you prefer the chocolate center to be more liquid. Enjoy warm or cold.