Description
Indulge in rich and gooey Peanut Butter Chocolate Lava Cakes featuring a molten chocolate center with a creamy peanut butter surprise. Perfect for a decadent dessert that combines semi-sweet chocolate and smooth peanut butter, baked to perfection for a luscious treat.
Ingredients
Scale
Main Ingredients
- 6 ounces high quality semi-sweet chocolate (such as Ghirardelli or Lindt)
- 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 for drizzling
- Chocolate syrup for drizzling
Instructions
- Prepare Ramekins: Spray 4 six-ounce ramekins with nonstick cooking spray and dust with cocoa powder to ensure the cakes release easily after baking.
- Preheat Oven: Set your oven to 425°F (218°C) to get it ready for baking.
- Melt Chocolate and Butter: Coarsely chop the chocolate and place it over the butter in a medium heat-proof bowl. Microwave in 10-second increments, stirring after each until completely smooth. Set aside to cool slightly.
- Combine Dry Ingredients: In a small bowl, whisk together flour, confectioners’ sugar, and salt until evenly mixed.
- Mix Eggs: In another bowl, whisk the eggs and egg yolks together until fully combined.
- Make Batter: Slowly add the flour mixture and eggs into the melted chocolate mixture, stirring gently with a spatula or wooden spoon. Whisk lightly to remove any lumps. The batter will be thick.
- Fill Ramekins: Spoon the chocolate batter evenly into the prepared ramekins. Top each with 2 teaspoons of creamy peanut butter, gently pressing it down into the batter. Some peanut butter may remain exposed.
- Bake: Place the ramekins on a baking sheet and bake for 12 to 13 minutes, until the sides are firm and set while the tops remain slightly soft.
- Invert Cakes: Let the lava cakes cool for 1 minute, then cover each with an inverted plate and carefully flip using oven mitts to release the cakes onto the plates.
- Serve: Serve immediately, optionally topping with ice cream and drizzling with melted peanut butter and/or chocolate syrup.
Notes
- Make Ahead: Prepare the batter through step 6 and refrigerate covered for up to 1 day. Bring to room temperature before baking.
- Peanut Butter: Use creamy commercial brand peanut butter (e.g., Jif or Skippy). Avoid natural or crunchy peanut butter and other nut butters.
- Ramekins: Use 6-ounce oven-proof ramekins for best results. Different sizes may affect baking time and texture.
- Alternative Bakeware: Muffin pans can be used by greasing and dusting cups, baking for 8-10 minutes at 425°F. Yields 6 smaller lava cakes.
- Plain Version: Omit peanut butter if preferred. No changes in baking required; bake for 12-13 minutes.
- Tools: Recommended are 6-ounce ramekins, whisk, silicone spatula or wooden spoon, microwave-safe bowl, and baking sheet.
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 185 mg
