Description
Deliciously rich Peanut Butter Chocolate Lava Cakes featuring a molten chocolate center with a creamy peanut butter surprise. Perfect for an indulgent dessert that combines the best of chocolate and peanut butter in a gooey, warm cake.
Ingredients
Scale
Main Ingredients
- 6 ounces semi-sweet chocolate
- 1/2 cup unsalted butter (8 Tbsp, 113g)
- 1/4 cup all-purpose flour (31g, spooned & leveled)
- 1/2 cup confectioners’ sugar (60g)
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 8 teaspoons creamy peanut butter (42g, about 2 teaspoons per cake)
Optional for Serving
- Ice cream
- Melted peanut butter
- Chocolate syrup
Instructions
- Prepare Ramekins: Spray 4 six-ounce ramekins with nonstick cooking spray and dust with cocoa powder. This prevents the cakes from sticking and ensures easy release.
- Preheat Oven: Preheat your oven to 425°F (218°C) to get it ready for baking the lava cakes.
- Melt Chocolate and Butter: Coarsely chop the chocolate. Place butter in a medium heat-proof bowl and add the chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until the mixture is completely smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, confectioners’ sugar, and salt until combined.
- Combine Eggs: In another small bowl, whisk the eggs and egg yolks together until smooth and combined.
- Combine All Ingredients: Slowly add the flour mixture and eggs into the melted chocolate bowl. Stir gently with a silicone spatula or wooden spoon until fully combined and smooth, eliminating any lumps gently with a whisk. The batter will be slightly thick.
- Fill Ramekins: Spoon the chocolate batter evenly into the prepared ramekins. Add 2 teaspoons of creamy peanut butter on top of each and gently press it down slightly into the batter. Some peanut butter may remain exposed.
- Bake: Place the ramekins on a baking sheet and bake for 12-13 minutes. The sides should look firm and set, while the top might remain slightly soft.
- Cool and Invert: Let the cakes cool for 1 minute after baking. Then cover each ramekin with a plate, invert carefully using oven mitts to avoid burns, and gently release the cakes onto the plates.
- Serve: Serve immediately with optional toppings like ice cream, melted peanut butter, or chocolate syrup for extra indulgence.
Notes
- Make Ahead: Prepare the batter through step 6, cover tightly, and refrigerate for up to 1 day. Bring to room temperature before continuing.
- Use commercial creamy peanut butter such as Jif or Skippy for best results; avoid natural, crunchy, or other nut butters.
- For plain lava cakes without peanut butter, omit the peanut butter and bake for 12-13 minutes.
- Use 6-ounce ramekins for accurate baking time; smaller or larger sizes may require adjusting bake time.
- If ramekins are unavailable, use a muffin pan greased and dusted with cocoa powder; bake 6 cakes at 425°F (218°C) for 8-10 minutes.
Nutrition
- Serving Size: 1 cake
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 150 mg
