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Peanut Butter Chocolate Lava Cakes Recipe

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Indulge in rich and decadent Peanut Butter Chocolate Lava Cakes that combine molten semi-sweet chocolate and creamy peanut butter. These individual desserts bake in just over 30 minutes, delivering a gooey, luscious center perfect for special occasions or any time you crave a comforting treat. Topped optionally with ice cream and drizzles of peanut butter or chocolate syrup, these lava cakes are simple to prepare and impressive to serve.

Ingredients

Chocolate Batter

  • 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt, coarsely chopped
  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1/2 cup (60g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks

Peanut Butter Filling

  • 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)

Optional Toppings

  • Ice cream
  • Melted peanut butter for drizzling
  • Chocolate syrup for drizzling

Instructions

  1. Prepare Ramekins: Spray 4 six-ounce ramekins with nonstick cooking spray and dust them lightly with cocoa powder to ensure the lava cakes release easily once baked.
  2. Preheat Oven: Set the oven temperature to 425°F (218°C) to prepare for baking the cakes.
  3. Melt Chocolate and Butter: In a medium heat-proof bowl, add the butter and top with the chopped semi-sweet chocolate. Microwave on high in 10-second increments, stirring after each until the mixture is completely smooth. Set aside to cool slightly.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, confectioners’ sugar, and salt until well combined.
  5. Combine Eggs: In another small bowl, whisk the two whole eggs and two egg yolks until fully combined.
  6. Create Batter: Pour the dry flour mixture and eggs into the melted chocolate and butter mixture. Slowly stir together using a silicone spatula or wooden spoon until smooth with a slightly thick consistency, whisking gently to remove any lumps.
  7. Fill Ramekins and Add Peanut Butter: Evenly spoon the chocolate batter into each prepared ramekin. Top each with approximately 2 teaspoons of creamy peanut butter and gently press it down slightly into the batter, leaving some peanut butter exposed on top.
  8. Bake Cakes: Arrange the ramekins on a baking sheet and bake in the preheated oven for 12 to 13 minutes until the edges of the cakes appear solid and set but the centers still look slightly soft.
  9. Invert and Serve: Remove from oven and let cool for 1 minute. Using oven mitts, place an inverted plate over each ramekin and carefully flip to release the lava cakes onto the plates. Top with optional ice cream and drizzle with melted peanut butter and/or chocolate syrup for extra indulgence. Serve immediately.

Notes

  • Use high quality semi-sweet chocolate for the best flavor and texture.
  • Dusting the ramekins with cocoa powder helps with easy release without altering flavor.
  • Do not overbake; the center should remain molten for that signature lava effect.
  • Peanut butter can be substituted with other nut butters if desired.
  • Serve immediately after inversion to enjoy the molten center at its best.

Find it online: https://dishcooks.com/peanut-butter-chocolate-lava-cakes-recipe/