1 cup semisweet chocolate chips
1 (11 ounce) package nondairy biscuit mix
4 eggs, beaten
1 pinch ground nutmeg
1 tablespoon unflavored gelatin
1/2 cup warm water (100%)
2 cups bread flour
8 ounces cream cheese, softened
4 teaspoons white sugar
2 tablespoons instant coffee granules
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart dish.
Chop chocolate with knife until small (or slice into seedless bowl-sized pieces). Crush the finely chopped chocolate. Stir in biscuit mix, eggs, nutmeg and gelatin. Whisk together in bowl. Stir in prepared dish.
Pour peanut butter mixture into a 1 quart dish. In a medium bowl, stir together 2 cups flour, 2 teaspoons baking powder and 3 eggs; stir just until combined. Stir in cake flour mixture. Gradually stir in baking powder mixture to reduce to ''honey, but not sticky. Continue roasting in preheated oven for 20 to 25 minutes, warming the outside slightly. Do not let the chocolate mixture reach 140 degrees F (68 degrees C).
Make a note of the date, as desired. Serve with sweetened chocolate and a dash of the nutmeg.
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