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Candace's Corner

Marshmallow Peanut Butter Topped Molten Chocolate Cakes

Recipe and photo adapted from


Peanut Butter Fudge Sauce Ingredients:

Directions (for cakes):

  1. Preheat oven to 425. Set out 4-6 ramekins. (Using 4 ramekins makes 4 large, rich servings. 6 would probably be more reasonable.) Combine 1 tablespoon flour and 1 tablespoon cocoa powder in a small bowl.  Use butter to grease the inside of each ramekin, then sprinkle inside with flour/cocoa mixture to coat the sides and bottom evenly. Discard extra. Place ramekins on a baking sheet.
  2. In a medium saucepan, combine butter and dark chocolate.  Cook over low heat, stirring occasionally until chocolate is just melted. Set aside to cool.
  3. Using an electric mixer, beat sugar and eggs until thick and yellow. Gently fold in the melted chocolate and then 1/4 cup flour. Spread 2/3 of the batter into the prepared ramekins. Spray a spoon with non-stick cooking spray; then use that spoon to scoop about a heaping tablespoon of marshmallow fluff onto each ramekin.
  4. Cover with remaining chocolate batter and bake for 16 minutes, or until tops are cracked but the middle is still slightly jiggly. Let cool for 5-10 minutes and then run the tip of a knife around the edge of each ramekin. Invert over a plate and tap gently, using a pot holder if necessary.
  5. Drizzle with peanut butter fudge sauce.

Directions (for sauce)

  1. Combine milk, sweetened condensed milk, chocolate, and peanut butter in a medium sauce pan. Cook over medium low heat for 6-7 minutes until smooth. Remove from heat and stir in vanilla. Sauce will thicken slightly as it cools.


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