Photo: Thomas J. Story
Total Time
25 Mins
Yield
Serves 1

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Let cake cool 2 minutes. Protecting hands, invert onto a plate. Eat right away.

Chef's Notes

Nutritional analysis is per serving.

Joy the Baker Cookbook

Ratings & Reviews

eyattaw's Review

Stefinmb
February 24, 2012
This recipe is awesome! I doubled it and split the batter between two ramekins for a Valentine's Day treat for two. Perfect balance of peanut butter and chocolate. A fast, easy, delicious dessert. I prefer melting chocolate in double boiler as opposed to a microwave.

ciesaw's Review

johnny456in
October 10, 2013
I love this! I make it whenever I want a little something quick and sweet. I usually substitute Kahlua for the peanut butter or whiskey and it is soooo good.

Sey1234's Review

j666laz
October 31, 2012
N/A

sherriwhite7036's Review

Sey1234
May 27, 2012
N/A

Christina4321's Review

sherriwhite7036
February 15, 2012
I made this last night for Valentine's Day and doubled the recipe to make two cakes. My husband loved it! It was super easy to make and was totally delicious! Definitely will be making this again. One thing I did was melt the chocolate and butter in the microwave in 30 second intervals on 70% power and it worked just fine. We live in higher elevation so I cooked it for about 16 minutes and we still had a nice melted center with a nice cake around. If you want to impress someone, this is the recipe to make and it really is simple.

Stefinmb's Review

KimHawkins5205
February 15, 2012
I made this last night for Valentines Day and it was heaven! I baked it for 13 or so minutes and it still had some of the creamy middle which was not too sweet and delicious. I used the Trader Joe's 72% Cacoa Dark chocolate ( in the orange package ) and it was perfect!!

KimHawkins5205's Review

eyattaw
February 13, 2012
ThIs recipe IS correct. The cake turns out very light. I doubled the recipe and used a two cup French white ramekin. FANTASTIC! Definitely a keeper.

j666laz's Review

ciesaw
January 31, 2012
I am thinking that the amount of flour this recipe calls for should be a "tablespoon" not a "teaspoon". - Jeff

johnny456in's Review

Rexy
June 06, 2012
This is best recipe which i tryed last week. it really came out well. check this site as well ... Pecan Pie