Chocolate Soufflé Cake with Peanut Butter Honey Center

Peanut butter honey center:
3 ounces Peanut butter
3 tablespoons Honey
1 tablespoon Peanut oil
Chocolate soufflé cake:
4 ounces Pastry flour
1 pinch Salt
4 ounces Whole butter
2 ounces Egg yolks
9 ounces Dark couverture, melted
2 fluid ounces Strong coffee
1/4 fluid ounce Vanilla extract
3 1/2 Egg whites
3 3/4 ounces Granulated sugar
Servings: 6
1. Combine the peanut butter, honey and peanut oil and mix well. Freeze the mixture overnight. Remove from the freezer, form the mixture into six balls and return them to the freezer.

2. Cream the flour, salt and butter. Blend in the egg yolks. Add the melted chocolate, then the coffee and vanilla.

3. Whip the egg whites to soft peaks, then add the sugar and continue whipping to medium-firm peaks. Fold the whites into the batter.

4. Grease six molds, approximately 2 1/2 inches x 2 1/2 inches (7 centimeters x 7 centimeters). Fill each mold halfway with the soufflé mix. Add a frozen ball of the peanut butter mixture and then fill each mold to the top with the soufflé mix. Bake at 350°F (180°C) until done, approximately 15 minutes. Chill and remove from the molds.



Notes: Method: Creaming