Description
Indulge in the ultimate dessert decadence with these Peanut Butter Chocolate Lava Cakes. Featuring a rich, molten center of creamy peanut butter encased in a perfectly baked semi-sweet chocolate cake, this recipe delivers a luscious and satisfying treat ideal for special occasions or anytime a chocolate craving strikes. The cakes are quick to prepare and bake, with an impressive presentation that pairs beautifully with ice cream or drizzles of melted peanut butter and chocolate syrup.
Ingredients
Scale
Chocolate Base
- 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
- 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
Egg Mixture
- 2 large eggs
- 2 large egg yolks
Filling
- 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)
Optional for Serving
- Ice cream
- Melted peanut butter
- Chocolate syrup
Instructions
- Prepare Ramekins: Spray 4 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder. This step ensures the cakes will come out of the ramekins cleanly once inverted after baking.
- Preheat Oven: Set the oven temperature to 425°F (218°C) to get the perfect baking environment for the lava cakes.
- Melt Chocolate and Butter: Coarsely chop the semi-sweet chocolate and place in a medium heat-proof bowl with the butter. 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 well combined.
- Combine Eggs: In another small bowl, whisk the whole eggs and egg yolks together until fully blended.
- Combine Batter: Pour the dry ingredient mixture and the eggs into the melted chocolate and butter mixture. Slowly stir everything together with a silicone spatula or wooden spoon until smooth and slightly thick, gently whisking out any lumps.
- Fill Ramekins: Spoon the chocolate batter evenly into the prepared ramekins. Drop 2 teaspoons of creamy peanut butter into the center of each ramekin’s batter and gently press it down so it is slightly embedded but still somewhat exposed on top.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12-13 minutes. The cake edges should look set and firm, while the centers remain slightly soft and molten.
- Cool and Unmold: Allow the cakes to cool for 1 minute. Then carefully cover each ramekin with an inverted plate and, using oven mitts to protect your hands, flip to release the cakes onto the plates. The lava cakes should come out easily.
- Serve: Immediately serve the cakes with optional accompaniments like ice cream, melted peanut butter, and/or chocolate syrup drizzled on top for extra indulgence.
Notes
- This recipe creates a decadent and rich dessert perfect for chocolate and peanut butter lovers.
- Using high quality chocolate significantly improves the depth of flavor in the cake.
- Dusting the ramekins with cocoa powder rather than flour keeps the chocolate flavor intact and helps with easy release.
- Serve immediately after unmolding to enjoy the warm, gooey lava center.
- Adjust peanut butter quantity or add toppings as per your preferences to customize sweetness and richness.
Nutrition
- Serving Size: 1 cake
- Calories: 430
- Sugar: 32g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
