Prep time: 25 minutes
Cook Time: 25 minutes
Total time: 50 minutes
Yield: 10 servings
Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams peanut butter
1/4 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
8 large eggs, at room temperature
Vanilla ice cream, to serve
1. Preheat the oven to 350°F. Generously spray a 10-inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.
2. Make a double boiler by filling a medium-sized saucepan halfway with water and placing a large glass bowl on the top of the pan. Bring the water to a boil and add the butter, peanut butter, and salt to the bowl. Mix until well incorporated and turn off the heat. Add the chocolate chips and stir until the chocolate is completely melted. Remove the glass bowl from the double boiler.
3. Use an electric mixer to whisk the eggs for 3 to 5 minutes, or until their volume doubles. Fold 1/3 of the whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until the mixture is well combined.
4. Pour the mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake come away from the pan and the center is springy. Cut and serve immediately with vanilla ice cream.
Everyone Gets One
Divide the batter into 8 ramekins and you can serve this dessert in individual portions. Simply reduce the baking time to 15 or 20 minutes, or just until the edges have set. The centers will be extra soft so serve with a spoon!