Individual Chocolate and Peanut Butter Bundt Cakes

This weekend I made these chocolate and peanut butter cakes that were in January's Gourmet Magazine. The photo of these were irresistable and Roland is a big chocolate and peanut butter fan.

I recommend the recipe, although it looks rather daunting and intimidating! Instead of using bundt pans, I used well greased non-stick muffin tins (about 1/4 cup quantity each cup). Because the peanut butter mixture was very thick, I piped it in first (although you could easily spoon it in), before spooning in the chocolate batter (no need to pipe it in!). And because the individual muffin cups were much smaller than the bundt pans the recipe recommended, I ended up with 24 cupcake sized cakes and 4 cakes that were each baked in ~1 cup tins (lots to share!!).

The chocolate part of this recipe is fabulous...rich and not too sweet (good enough for our wedding cake!?). I would change the peanut butter part, though. I found the texture too firm. So I might increase the cream cheese and use whole eggs instead of egg yolks to achieve a creamier texture.

Overall, I really like the recipe. Most of my friends who sampled the cakes liked them. Give it a try!