Peanut Butter Chocolate Coulant

I'm on a peanut butter kick this week! I mean, I'm a sucker for everything that is 'peanutified' but since I bought my ginormous food processor I make my own PB and love to try different flavors; obviously my favorite variation is the chocolate PB (it's the bomb.com!). So you've been warned, expect more peanut-based desserts these days cause I can't get enough of this delicious nut butter.

Yesterday I made some recipe testing for what is going to be one of my next blog posts and this morning when I checked out my results (first hint: I let it set overnight) I almost did the happy dance...but...I'm a damn perfectionist and there are some small adjustments that need to be done before I can finally share that recipe with all of you. Okay, you want more hints? So I'm just gonna say it's something decadent, refreshing and...can't tell you more! Sorry guys, gotta keep the interest alive (and the copycats away!).

Back to today's recipe: I prefer my coulant fudgy on the inside yet cakey enough so that it doesn't fall apart as soon as my fork touches it. Coulants are easy to make but you will need a few tries until you get your favorite consistence; not to mention that every oven is different.

Anyways, this is pure chocolate heaven, especially for all my dark chocolate fellas! Even though it's insanely hot in Barcelona to turn on the oven these days I can assure you that it's all worth it cause you'll melt of pleasure! ;-)

Receta en español aquí!

Peanut Butter Chocolate Coulant
(Yield: 4 servings)

Ingredients
1 1/4 cups dark chocolate (70 to 72%), roughly chopped.
1/4 cup light brown sugar, firmly packed.
1/4 cup dark brown sugar, firmly packed.
A scant 1 cup of soy cream.
3 tablespoons olive oil.
3/4 cup plus 2 tablespoons pastry flour.
Peanut butter.
- For the peanut butter drizzle:
2 tablespoons unsalted peanut butter.
1 teaspoon coconut syrup.
2 tablespoons oat milk (or almond milk).

Directions

Preheat oven to 180 ºC (350 ºF). Lightly grease four ramequins or a muffin pan. 

Melt the dark chocolate in a double boiler or bain marie until smooth and glossy. 

In a medium mixing bowl stir together the flour and sugars until combined. Add in the melted chocolate, the soy cream and the oil, and mix well with a silicone spatula until smooth.

Pour half the mixture into the prepared pans and drop around 1 teaspoon of peanut butter into the center of each coulant, cover with the rest of the batter and bake for 18 minutes approximately (do not bake them for more than 20 minutes).

Carefully unmold the coulants and serve while warm, with a drizzle of my peanut butter sauce.

- To make the PB drizzle:

In a small mixing bowl stir together all the ingredients until smooth and pourable. Add more milk if needed. Drizzle over coulants. 

Store the remaining sauce in a covered container, refrigerated, for up to 5 days.