Garden & Gun magazine highlights Chef Katie Button’s tasty creation
Molten Peanut Butter Mini-Cakes, served at Nightbell with tart mandarin sorbet. Photo by Evan Sung.
The October/November issue of Garden & Gun magazine features a recipe for Nightbell’s Molten Peanut Butter Mini-Cakes. Garden & Gun is a magazine that embraces Southern culture and shares it with the world. In this feature, readers are introduced to the sweet side of Nightbell, with a recipe for the delicious sweet and salty treat.
Katie, a South Carolina native,
“is always looking for opportunities to use her beloved Southern peanut when she cooks. Her molten peanut butter cake is a perfect example. Sized for sharing and modeled after the warm chocolate cake with an oozy center popularized by the New York chef Jean-Georges Vongerichten, the dessert is a bit of pastry chef pyrotechnics—a warm, salty, peanut praline center encased inside a quivering sheath of cake.” -from Kim Severson’s Garden & Gun article.
The ingredients needed to create this dessert. Photo by Johnny Autry for Garden & Gun.
If you aren’t within visiting distance of Nightbell, you can try creating this dessert at home. It is perfect for peanut butter lovers and the molten center is a wonderful surprise for your guests.
Read the article and see the recipe here!
The recipe yields four mini-cakes, and it’s up to you whether or not to share!
Sea salt on top brightens the flavors in this creamy treat. Photo by Johnny Autry for Garden & Gun
