Description
Indulge in these decadent Peanut Butter Chocolate Lava Cakes, a rich and gooey dessert combining semi-sweet chocolate with creamy peanut butter centers. Perfectly baked to have molten chocolate interiors and firm edges, these individual cakes are easy to make and ideal for impressing guests or satisfying a chocolate-peanut butter craving.
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
- 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 them with cocoa powder to ensure cakes release easily after baking.
- Preheat Oven: Set the oven to 425°F (218°C) to ensure it’s hot enough for a perfect lava cake texture.
- Melt Chocolate and Butter: Coarsely chop the semi-sweet chocolate and place it on top of butter in a medium heat-proof bowl. Microwave in 10-second increments, stirring between each, until the mixture is completely smooth. Set aside to cool slightly.
- Mix Dry Ingredients: Whisk together flour, confectioners’ sugar, and salt in a small bowl to combine evenly.
- Mix Eggs: In a separate small bowl, whisk together the two whole eggs and two egg yolks until combined.
- Combine Ingredients: Slowly pour the flour mixture and then the eggs into the melted chocolate mixture. Stir gently with a silicone spatula or wooden spoon until smooth and slightly thick batter forms. Use a whisk to break up any lumps carefully.
- Fill Ramekins and Add Peanut Butter: Spoon the chocolate batter evenly into the prepared ramekins. Add about 2 teaspoons of creamy peanut butter to each and use a spoon to slightly press it into the batter; some peanut butter may remain visible.
- Bake: Place ramekins on a baking sheet and bake for 12-13 minutes until the edges are firm and set but the tops remain slightly soft.
- Invert Cakes: Allow the cakes to cool for 1 minute. Cover each ramekin with an inverted small plate and carefully flip over using an oven mitt as ramekins will be hot. The cakes should release smoothly.
- Serve: Serve immediately topped with ice cream and drizzled with melted peanut butter and/or chocolate syrup if desired.
Notes
- This easy recipe is the ultimate dessert decadence combining peanut butter and chocolate lava cakes in just minutes.
- Use high quality semi-sweet chocolate for the best flavor and texture.
- Ensure the ramekins are well greased and dusted to release cakes smoothly.
- Do not overbake to keep the molten center; edges should be firm while the top remains soft.
- Serve immediately for best lava cake experience.
Nutrition
- Serving Size: 1 lava cake (approx. 110g)
- Calories: 410 kcal
- Sugar: 27 g
- Sodium: 115 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 135 mg
