I found this cake on one of my internet journeys and tried it as designed, in the microwave and it was FANTASTIC. Never satisfied I decided that a baked version would be even better so I acquired some Emile Henry Ramekin Cups and off I went scaling the original recipe to serve six and baking it instead of microwaving (thus making them ‘8-Minute’ versus the one minute originals.
Ingredients for EACH Ramekin you prepare
1 Brown Egg, Free Range,
1 Tbls. Brown Sugar
½ Tsp. Baking Powder
1 HEAPING Tbls. Enriched Flour
2 Tbls. Crunchy Jiff Peanut Butter
1 Tsp. Organic Low Fat Milk
1 HUGE HEAPING Tbls. Powdered (or Caspar) Sugar
1. Mix together your eggs, brown sugar, baking powder, peanut butter and flour.
2. Pour batter into a greased ramekin and place on your BGE indirect with Plate setter legs down for 8-9 minutes.
3. While the cakes are baking stir together milk and powdered sugar, Remove cake from ramekin (or don't), pour frosting over top and enjoy