Name: Individual Chocolate and Peanut Butter Bundt Cakes
Cook time: 45 min
Total time: 1 hr
Yield: Makes 18 cakes
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; 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; Accompaniment: vanilla ice cream or whipped cream; 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)

Image may contain Confectionery Food Sweets Dessert Cake and Chocolate

photo by Maura McEvoy

These cakes are actually better made ahead. They become richer and fudgier one to two days after baking.

Cooks' notes:

• Chocolate and peanut butter mixtures can be spooned, instead of piped, into molds; don’t worry if the peanut butter dollops are not perfectly uniform in size.

• Cakes may be made 2 days ahead and kept in 1 layer in an airtight container at room temperature.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.