Chocolate Peanut Lava Cake
Rebecca Cary's faithful reproduction of Paul Hollywood's Molten Puddings — individual chocolate lava cakes hiding a hot peanut butter centre — set as the Technical Challenge in Cake Week of Great American Baking Show ™ Season 4. The recipe is Paul Hollywood's published GBBO Molten Puddings, used here unchanged: dark chocolate and butter melted over a bain-marie, eggs whipped to a ribbon, a deliberately tiny amount of flour, and a heaped teaspoon of smooth peanut butter sealed into the centre of each mould. Rebecca placed 1st of 8 in the Technical, anchoring this Winner-Anchored reconstruction. The whole challenge is the bake window: 8–12 minutes in a 400°F oven, pulled the moment the surface loses its wet sheen but before any crack appears, then rested briefly and turned out for service. The peanut butter centre acts as set-insurance — even if the chocolate surround firms up slightly, the core stays soft and flowing. Judges: Paul Hollywood and Prue Leith. Hosts: Andrew Rannells and Ca…
- Time: 35 min
Source: Relaxed Recipes
Ingredients
- STEP 1: PREPARE THE MOULDS
- Use a pastry brush to coat the inside of six 4-oz pudding moulds, dariole moulds
- STEP 2: PREHEAT AND SET UP
- Heat the oven to 400°F / 200°C / 180°C fan. Position a rack in the centre of the
- STEP 3: MELT THE CHOCOLATE AND BUTTER
- Set the chopped dark chocolate and cubed butter in a heatproof bowl over a sauce
- STEP 4: WHISK THE EGGS TO THE RIBBON STAGE
- In a large bowl, whisk the whole eggs, egg yolks, and caster sugar on high speed
- STEP 5: FOLD IN THE CHOCOLATE
- Pour the cooled chocolate-and-butter mixture down the side of the egg bowl and f
- STEP 6: FOLD IN THE FLOUR
- Sift the flour over the top of the batter and fold it in with the same broad, ge
- STEP 7: FILL THE MOULDS IN TWO STAGES
- Divide about two-thirds of the batter equally between the six prepared moulds —
- STEP 8: BAKE
- Slide the baking sheet into the centre of the oven and bake for 8–10 minutes. Th
- STEP 9: TURN OUT AND SERVE IMMEDIATELY
- Let the cakes rest in the moulds for no more than 30–60 seconds — any longer and