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Dairy
Easy
30 Minutes
Diets 
No need to make a special sauce this time! Jam does the trick to dress up this molten cake while also complementing the flavor. Choose any chunky grape-flavored jam to recreate the classic PB & J flavor. For the top of the cake, I added a second jam in a contrasting color.
1/3 cup Gefen Peanut Butter (use a creamy peanut butter)
4 tablespoons unsalted butter, melted
1/2 – 3/4 cup confectioners’ sugar
2 large eggs plus 1 yolk
1 teaspoon Gefen Pure Vanilla Extract
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
2–4 tablespoons grape jam, or any other Tuscanini Jam you like, per serving
Preheat oven to 350 degrees Fahrenheit. Grease ramekins.
In the bowl of an electric mixer, combine peanut butter, butter, confectioners’ sugar, eggs, egg yolk, and vanilla.
Fold in dry ingredients. Add mixture to ramekins.
Bake for 15–18 minutes. Watch carefully; you want your cakes to be runny. Let cool and invert.
Warm jam and spoon onto plate; place inverted molten cakes onto warm jam.
Photography: Dan Engongoro Dishes courtesy of Kitchen Caboodles, Brooklyn
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Pareve? Any way to make this pareve?
I don’t see why you can’t use margarine in place of the butter.