Chocolate-Peanut Butter Lava Cake

For Valentine's Day, Tadd and I take a simplistic approach that has turned into a fun tradition. Instead of going out to a restaurant and waiting for a table for what seems like decades, we spend the day at home and make a steak dinner. It's less crowded, more affordable, tastier, and a better opportunity to spend some meaningful time together. This year, since I'd made the goal to bake more in 2016, I decided to make dessert - a Chocolate-Peanut Butter Lava Cake, a recipe from The Cookie Rookie. 

The recipe is a make-from-scratch, and it utilizes ramekins, itty bitty individual serving baking dishes. I explain ramekins because until a few months ago, I had no idea what they were, even though it turns out I had some in my kitchen cabinets. 
The lava cakes in the handy dandy ramekins
I followed the recipe to a T, with the exception of the chocolate. The grocery store didn't have German Baking Chocolate, so I used semi-sweet baking chocolate, which I don't think is a big deal. A technical note, though: when you're coating the ramekins with the flour-cocoa powder mixture, do so quickly, otherwise the mixture will turn into a glob at the bottom of your ramekin, which I don't think the recipe wants to happen. Other than that, everything went very well. The "lava" effect wasn't as flowy as I would have imagined it would be, but since that's merely for show, I wasn't disappointed, nor was Tadd. The cake was moist and very rich, so don't feel ashamed if you can't finish a whole cake (a delicious problem that I encountered).

I was really pleased with how these Chocolate-Peanut Butter Lava Cakes turned out. Valentine's Day gave me the chance to both improve my baking and make something special for that fella I love. What should I bake next, Hipsters? 

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