Description
Indulge in these rich and decadent Peanut Butter Chocolate Lava Cakes, combining smooth semi-sweet chocolate with creamy peanut butter to create a molten center that's pure heaven. Perfect for a special dessert, these individual cakes are easy to prepare and bake to perfection in about 35 minutes.
Ingredients
Scale
Main Ingredients
- 6 ounces semi-sweet chocolate (such as Ghirardelli or Lindt), chopped
- 1/2 cup unsalted butter (8 tablespoons; 113 grams)
- 1/4 cup all-purpose flour (31 grams; spooned & leveled)
- 1/2 cup confectioners’ sugar (60 grams)
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 8 teaspoons creamy peanut butter (42 grams; about 2 teaspoons per cake)
Optional for Serving
- Ice cream
- Melted peanut butter
- Chocolate syrup
Instructions
- Prepare Ramekins: Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder to ensure easy cake removal after baking.
- Preheat Oven: Set the oven temperature to 425°F (218°C) to get ready for baking.
- Melt Chocolate and Butter: Coarsely chop the chocolate and place it in a medium heat-proof bowl with the butter. Microwave on high in 10-second intervals, stirring after each, until the mixture is completely smooth. Set aside to cool slightly.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, confectioners’ sugar, and salt.
- Combine Eggs: In another small bowl, whisk together the whole eggs and egg yolks until fully blended.
- Mix Batter: Slowly add the flour mixture and then the eggs into the melted chocolate bowl. Gently stir using a silicone spatula or wooden spoon until smooth and slightly thick without lumps. Use a whisk gently if needed to eliminate any lumps.
- Fill Ramekins: Spoon the chocolate batter evenly into each prepared ramekin. Top each with 2 teaspoons of creamy peanut butter, pressing it slightly into the batter. Some peanut butter may remain exposed on top.
- Bake Cakes: Place ramekins on a baking sheet and bake for 13 minutes or until the sides appear solid while the centers remain slightly soft.
- Invert and Serve: Let the cakes cool for 1 minute, then cover each ramekin with an inverted plate and carefully flip. Use oven mitts as ramekins will be hot. The cakes should release easily. Serve immediately with optional ice cream, melted peanut butter, or chocolate syrup.
Notes
- This batter can be prepared through mixing step and refrigerated tightly covered for up to 1 day; bring to room temperature before baking.
- Use commercial creamy peanut butter brands like Jif or Skippy; avoid natural or crunchy peanut butters and other nut butters.
- For plain lava cakes without peanut butter, omit it and bake for the same 12-13 minutes.
- Use standard 6-ounce ramekins for best results; alternatively, a greased and cocoa-dusted muffin pan can be used for 6 smaller cakes baked at 425°F for 10 minutes.
- Nonstick spray and cocoa powder dusting prevent sticking and enable easy cake release.
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 135 mg
