Chocolate-Peanut Butter-Cream Cheese Truffle Cakes
½ cup bitter sweet chocolate
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
¾ cup unsweetened cocoa powder
½ tsp cinnamon
¼ cup peanut butter
¼ cup cream cheese
Preheat oven to 375°F and spray with cooking spray 4 baking ramekins.
Chop chocolate into small pieces and microwave in 30 second intervals until JUST melted. In saucepan, place melted chocolate, cocoa powder, sugar, cinnamon, vanilla and butter, stirring until JUST smooth. Remove from heat, add eggs and whisk well.
In separate bowl combine peanut butter and cream cheese. Roll into equal sized balls and place in freezer for 15 minutes. Remove from freezer and place each ball at bottom-center of each ramekin and fill ¾.
Place ramekins on a cookie sheet and place in center rack of oven for 25 minutes.
Cool for 5 minutes and invert onto a dessert plates. Dust cakes with additional cocoa powder, powdered sugar, crème fraiche, yogurt, chocolate sauce or mixed berries. These cakes will keep well in an airtight container for one week.
Makes 4 mini cakes