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One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!
Prepare and layer batters as directed, substituting 7 (3/4-cup) custard cups for the souffle dish. Place filled custard cups on baking sheet; bake at 425°F 13 to 14 min. or until edges are set but centers are still slightly soft. Continue as directed. Makes 7 servings.
Substitute a 1-qt. casserole for the souffle dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My peanut butter didn't come out as liquid as I would have liked. I was thinking corn syrup instead of brown sugar next time. Yes, I'll make it again because warm chocolate and peanut butter is irresistible!
My husband loved this dessert. I thought it was good. I was glad it only made 4 small servings because it's super decadent and rich, and I don't think we could eat a big pan of it. Easy to prepare which is a plus.
Yum! Mine were a little too gooey still, I think it would be better in individual cakes.