Recipe
Chocolate Peanut Butter Cups
Serves 4
Per serving : 220 calories , 12 grams fat
Nonstick pan spray
1/3 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons plain nonfat Greekstyle yogurt
1 tablespoon liquid egg substitute
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened Dutch-processed cocoa powder
1 tablespoon all-purpose flour
2 egg whites from large eggs
1/3 cup sugar
4 teaspoons reduced-fat peanut butter, smooth or chunky, preferably natural style
My mother used to make individual chocolate cakes for me and my
playmates. Each having our own made us feel extra special. Years later,
I dusted off her recipe to prepare for old friends, adding a peanut butter
center for a sweet-salty twist.
Preheat the oven to 400°F with a rack in the center position. Coat
four 4-ounce ramekins or muffin cups with pan spray. If using
ramekins, set them on a rimmed baking sheet.
Melt the chocolate, butter, and 1 ½ tablespoons water in a double
boiler, or in a microwave oven, until you can stir the mixture smooth.
Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl,
stir together the cocoa powder and flour.
Using a standing mixer fitted with the whisk attachment, beat the egg
whites on high speed until they are foamy. (Alternatively, use a handheld
electric mixer.) With the mixer running, gradually add the sugar,
a few teaspoons at a time. After all of the sugar is in, continue to mix
until soft, glossy peaks form, curling over when you lift the beater.
Fold the chocolate mixture into the egg whites until mostly combined.
Sift half of the cocoa mixture over the top and fold it in with a spatula.
Once it is mostly incorporated, sift the remaining cocoa mixture over
the top and fold until it is incorporated.
Spoon 1/4 cup of the batter into each prepared ramekin. Place 1 teaspoon
of the peanut butter in the center of each one, and cover the
peanut butter with a heaping tablespoon of batter.
Bake for 15 minutes, or until a toothpick inserted into the cake (not
the center) comes out clean. Set the ramekins on a wire rack and let
them cool for several hours.
To serve: Serve the cakes in the ramekins. If you used muffin cups,
unmold them before serving.
Store any leftover peanut butter cups, tightly wrapped, at room temperature
for up to 24 hours.
Make ahead!
The filled but unbaked cakes can
be refrigerated, covered, for up to
3 days before baking. Place in the
preheated oven directly from the
refrigerator and increase the baking
time to 20 minutes.