Chocolate Peanut Butter Ganache Heart Cakes

Chocolate Peanut Butter Ganache Heart Cakes

Prep Time

 

Cook Time

11 minutes

Serves

 
Chocolate Peanut Butter Ganache Heart Cakes

For a chocolaty crust on the cakes, grease the mold and dust with cocoa before pouring in the batter.

This recipe courtesy of Williams-Sonoma.

Ingredients

  • 5 ounces bittersweet chocolate, finely chopped
  • 1/3 cup plus 2 tablespoons creamy peanut butter
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • 2 whole eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • Whipped cream or vanilla ice cream for serving

Preparation

  • 1 Preheat an oven to 400°F.
  • 2 To make the ganache, in a small, heatproof bowl, combine 1 ounce of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes.
  • 3 In another small, heatproof bowl, combine the remaining 4 ounces chocolate, the 2 tablespoons peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes.
  • 4 In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes. Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended.
  • 5 Divide the batter among the wells of an 8-well silicone heart-shaped mold. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each well and press gently down into the batter. Bake until the cakes pull away from the sides of the mold and the tops are set, 9 to 11 minutes. Transfer the mold to a wire rack and let cool for 5 minutes.
  • 6 Gently pop the cakes out of the mold; if necessary, run a table knife around the inside of the wells to loosen the cakes. Serve warm with whipped cream or vanilla ice cream.

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