Chocolate Peanut Butter Lava Cake
- 4 ounces white chocolate
- 2 ounces peanut butter
- ¾ teaspoon salt, divided use
- 4 ounces 70 percent dark chocolate
- 4 ounces butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons flour
- Bacon praline, recipe follows
- Bacon praline ice cream, recipe follows
Melt white chocolate and whisk in peanut butter and ¼ teaspoon salt until smooth; cool.
Grease 4-ounce custard cups and place on baking sheet. Melt chocolate and butter and whisk until chocolate is completely melted.
Stir in powdered sugar. Add eggs; mix well. Stir in flour. Scoop into prepared cups and add 1 teaspoon peanut butter ganache, cover the peanut butter with chocolate batter. Bake for 9 minutes. Serve with bacon praline bits and baconpraline ice cream. Makes 4 servings.
To make bacon praline, combine 1½ cups crumbled cooked bacon, 1½ cups sugar, 1½ cups firmly packed brown sugar, 1 cup milk, 2 ounces of butter and 1 teaspoon of vanilla extract over medium heat. Heat to 240 F, stir until thickened and glossiness disappears. Slack out thinly on a sheet tray with a silicone liner. Cool completely and cut into small pieces.
For bacon-praline ice cream, bring 1 quart whole milk, 1 quart heavy cream, 2 cups brown sugar and 1 tablespoon vanilla to a simmer. Remove from heat and temper 2 cups egg yolks. Cool over ice bath before processing in an ice cream machine. Fold in bacon-praline pieces, reserving some for garnish.
MENU PRICE: CANOE $9; FOOD COST: $2.11
Chef Jennifer Paul, Canoe, Atlanta