Ingredients

3/4 cup cream cheese (6 oz), softened

1 1/4 cups chunky peanut butter (12 oz)

6 large egg yolks

2/3 cup granulated sugar

1/4 cup all-purpose flour

For chocolate mixture

• 1 1/4 cups unsweetened cocoa powder (not Dutch-process)
• 1 1/4 cups boiling water
• 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 1 (8-oz) container sour cream
• 1 tablespoon vanilla
• 2 cups all-purpose flour
• 1 3/4 teaspoons baking soda
• 3/4 teaspoon salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 2 cups packed light brown sugar
• 3 large eggs

• Special equipment: 2 large pastry bags with 3/4-inch openings (or large heavy-duty sealable plastic bags with 1 corner snipped off) and 3 mini angel-food-cake pans (each with molds for six 6- by 3 1/2- by 1 3/4-inch cakes) or large-muffin pans (1 cup)

• Accompaniment: vanilla ice cream or whipped cream

Description

These Cakes Are Actually Better Made Ahead. They Become Richer And Fudgier One To Two Days After Baking.

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