Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce

Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce

Makes: 12 individual-size cakes

Submitted by Adam Hegsted - Executive Chef at Coeur ‘d Alene Casino , Coeur ‘d Alene, ID MARS Chef Showdown 2013 Dessert Recipe Contest Runner-Up Winner

INGREDIENTS

  • 11 oz. bittersweet chocolate, chopped
  • 11 oz. unsalted butter
  • 6 large eggs
  • 6 large egg yolks
  • 3 tbsp. Mexican coffee flavored liqueur
  • 1/2 cup sugar
  • 1 cup plus 2 tbsp. sifted all-purpose flour
  • 3 full-size SNICKERS®, chopped
  • 2 oz. milk chocolate, chopped

DIRECTION

  1. Preheat oven to 350°F. Butter and flour 12 (6-oz.) ramekins.
  2. Place bittersweet chocolate and butter in microwave safe container or double boiler. Melt (if using a microwave, in small bursts for 20 seconds) until completely smooth.
  3. Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.
  4. Divide half the mixture into the ramekins. Divide the chopped SNICKERS® and milk chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.
  5. Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.
  6. Cool briefly. Unmold cakes; keep warm.

Suggestions


Whipped Peanut Butter

  1. Using a stand mixer with whip attachment, combine cream, sugar and vanilla. Whip until medium stiff peaks on medium speed.
  2. Add peanut butter and whip until stiff peaks. Set aside,refrigerated, until ready to serve.

Caramel Sauce

  1. Mix the water, sugar, and lemon juice in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
  2. Increase the heat to medium and boil uncovered until the sugar turns a light brown (about 350°F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture.
  3. Turn off the heat. Stand back to avoid splattering and slowly add the cream, vanilla and salt.
  4. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes.
  5. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

To Serve

  1. Place warm cake on plate, serve with peanut butter whipped cream and caramel sauce.