There was a sweeping tree
In my best friend’s back yard.
They cut it down; it was rotting.
I stood on the stump tonight,
Surveying the piecemeal limbs
Spread across the lawn
Like a museum dinosaur skeleton.
Our rope swing, slack
Snaked across the grass
Like entrails, wet with dew.
Zach and I were recently having lunch at a ubiquitous chain restaurant and we were extremely tempted by a new peanut butter version of their chocolate molten cake. Zach wanted to order it and endure the consequences of eating wheat, but I promised him I would develop a gluten-free version at home instead.
Despite my experience with gourmet and homemade desserts, I am unashamedly a huge fan of chain restaurant desserts. They’re over-the-top, creatively indulgent, and unapologetic. I am often inspired by them in my own baking. Creating gluten-free versions is a challenge I love to attempt. This peanut butter chocolate molten cake was delicious. I haven’t tasted the original, but I don’t need to now!
GLUTEN-FREE PEANUT BUTTER CHOCOLATE MOLTEN CAKE
This recipe is primarily assembled from other sources – an almond flour brownie recipe for the cake, a peanut butter pie filling recipe for the filling, and a few of my own pointers for pulling it all together. The number of cakes made will depend on the size of your pans/ramekins.
Cake: Prepare this recipe with peanut butter instead of almond butter. Fill well-greased miniature tart pans or ramekins 3/4 full of batter and bake for 20 minutes instead of 30. Cool completely before unmolding.
Peanut butter cream filling: Prepare a half batch of the filling from this recipe.
Assembly: Once the cake is cool, use a paring knife to remove a plug of cake from the top. Heat cake in oven or microwave briefly, fill the hole on top with peanut butter cream, top with a scoop of ice cream or frozen yogurt, a drizzle of the filling, and chopped peanut butter cups. Enjoy immediately!