Just a quick update to share with you a last minute recipe for Valentine’s Day. I am so glad I found some time to post this before the 14th. This warm chocolate cake is the perfect thing for a romantic evening or a friendly gathering. Since Valentines’ Day is also about having a perfect match, guess what? I’ve found the perfect match for this cake, peanut butter sauce.
The chocolate cake is rich, chocolaty and sweet which contrasts beautifully with the saltiness of the peanut butter, talk about magical moments. The peanut butter sauce on its own is just so good. I can eat it by the spoonful, truly a perfect match for this "single" serving chocolate cake.
Ingredients:
4oz chocolate, chopped
1 large egg
1/2 cup buttermilk
3 tbsp canola oil
1/2 cup water, room temperature
1 cup all purpose flour
3/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
Preheat the oven to 350˚F. Butter 6-4oz ramekins and set aside. In a double boiler, melt the chocolate and set aside. In a mixing bowl, place the egg, buttermilk, oil and water, whisk well until combine. In a bowl of an electric mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder and baking soda. With the speed on low, add half of the wet mixture, mix for few seconds then add the other half. Increase the speed to medium and mix for 30 seconds. With the speed back on low, add the melted chocolate and mix well until smooth. Divide the batter into the prepared ramekins and bake for 25 minutes or until a cake tester comes out clean. Serve them warm with the peanut butter sauce.
For the peanut butter sauce:
1/3 cup peanut butter
1 tbsp sugar
1 cup whole milk
Place all the ingredients in a saucepan and bring it to a boil, whisking constantly until the sauce is smooth. It should take about 2 minutes after starts to boil.
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