Individual Chocolate and Peanut Butter Bundt Cakes

Name: Individual Chocolate and Peanut Butter Bundt Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 18
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 99 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 170 grams 3/4 cup cream cheese , softened; 6 larges egg yolks; 3 larges eggs; 473 milliliters all-purpose flour; 158 milliliters granulated sugar; 473 milliliters packed light brown sugar; 340 grams 1/4 cups chunky peanut butter; 1 teaspoons salt; 227 grams sour cream; 296 milliliters 1/2 sticks unsalted butter, softened; 296 milliliters unsweetened cocoa powder (not Dutch-process); 1 Tbsp vanilla; 296 milliliters boiling water; 18 servings Accompaniment: vanilla ice cream or whipped cream

One portion of this dish contains approximately 11g of protein, 35g of fat, and a total of 546 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 18. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour. If you have chunky peanut butter, flour, eggs, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth.

Ingredients you will need

Peanut Butter

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

Add yolks, sugar, and flour and beat until just combined.

Ingredients you will need

All Purpose Flour

Sugar

Egg Yolk

Transfer to a pastry bag and chill.

Equipment you will use

Pastry Bag

Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.

Ingredients you will need

Cocoa Powder

Sour Cream

Chocolate

Vanilla

Water

Equipment you will use

Whisk

Bowl

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.

Ingredients you will need

Baking Soda

Brown Sugar

Butter

Cocoa Powder

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.

Ingredients you will need

Chocolate

Equipment you will use

Pastry Bag

Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.

Ingredients you will need

Peanut Butter

Equipment you will use

Pastry Bag

Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.

Ingredients you will need

Peanut Butter

Chocolate

Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).

Equipment you will use

Oven

Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.

Equipment you will use

Knife

• Chocolate and peanut butter mixtures can be spooned, instead of piped, into molds; don’t worry if the peanut butter dollops are not perfectly uniform in size. • Cakes may be made 2 days ahead and kept in 1 layer in an airtight container at room temperature.

Ingredients you will need

Peanut Butter

Chocolate