Nutrition Facts
4 servings
4
For those in a hurry (or without an oven), this recipe can easily be "cooked" in the microwave as a "mug cake." For this option, cook for 30 seconds at 750 W for a very gooey cake, 45 seconds for a more melting result, or 1 minute for a soft cake.
Preheat your oven to 180°C. Weigh your ingredients, then chop the chocolate and butter into pieces.
In a small bowl, melt the butter and chocolate in a double boiler.
In another bowl, vigorously mix the sugar and the egg. Then add the slightly cooled melted chocolate and the peanut butter. Mix well. Finally, add the flour and mix.
Place 4 paper liners in the cups of your muffin pan, then pour the mixture into each liner. (If you don't have liners, pour the mixture directly into the cups - if your pan is not silicone, remember to grease the cups beforehand.)
Finally, bake for 10 to 12 minutes. Once the cooking time is up, let it cool slightly before enjoying.
Preheat your oven to 180°C. Weigh your ingredients, then chop the chocolate and butter into pieces.
In a small bowl, melt the butter and chocolate in a double boiler.
In another bowl, vigorously mix the sugar and the egg. Then add the slightly cooled melted chocolate and the peanut butter. Mix well. Finally, add the flour and mix.
Place 4 paper liners in the cups of your muffin pan, then pour the mixture into each liner. (If you don't have liners, pour the mixture directly into the cups - if your pan is not silicone, remember to grease the cups beforehand.)
Finally, bake for 10 to 12 minutes. Once the cooking time is up, let it cool slightly before enjoying.
4 servings
4
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