Single-Girl Melty Chocolate Peanut Butter Cake is the perfect sized dessert for that sweet craving. A winning duo of chocolate and peanut make up this single-serving cake with no tempting leftovers. This version of a standout recipe in Joy the Baker Cookbook (Hyperion, 2012; $20) by Joy Wilson, adds peanut butter or bourbon, two of Joy's favorite flavors.
1/2 teaspoon plus 1 tbsp. unsalted butter, divided
About 1 tsp. unsweetened cocoa (or use flour or sugar)
1/4 cup semisweet or bittersweet chocolate chips
1 large egg
4 teaspoons sugar
1 tablespoon natural peanut butter or 1 tbsp. bourbon
Pinch of salt
1 teaspoon flour
How to Make It
Preheat oven to 375° and set a baking sheet on rack in center of oven. Grease a 3/4-cup ramekin with 1/2 tsp. butter, then dust with unsweetened cocoa. Set aside.
Put 1 tbsp. butter and the chocolate chips in a small heatproof bowl set over a small pan of simmering water. Heat, stirring, until chocolate melts; let cool a few minutes.
Whisk egg, sugar, and peanut butter in a small bowl to blend. Whisk in chocolate mixture until well incorporated, then stir in salt and flour just until combined. Pour batter into ramekin. Set on baking sheet and bake until as done as you like, 7 to 10 minutes for a molten center (a 3/4-in. ring around the edge will look dull) or 10 to 12 minutes for a soft center (cake edge will puff slightly).
Let cake cool 2 minutes. Protecting hands, invert onto a plate. Eat right away.