Description
Delight in these irresistible Peanut Butter Chocolate Lava Cakes featuring a rich semi-sweet chocolate batter with a molten peanut butter center. Perfect as an indulgent dessert, these individual cakes bake quickly to perfection with a gooey core that pairs wonderfully with ice cream or drizzled chocolate syrup.
Ingredients
Scale
Main Ingredients
- 6 ounces high quality semi-sweet chocolate
- 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 them with cocoa powder. This step ensures the lava cakes will release smoothly after baking when inverted onto plates.
- Preheat Oven: Set your oven to 425 degrees Fahrenheit (218 degrees Celsius) to reach the perfect baking temperature for the cakes.
- Melt Chocolate and Butter: Coarsely chop the chocolate. Place the butter in a medium heat-proof bowl and add the chopped chocolate on top. Microwave on high in 10-second increments, stirring well after each, until the mixture is completely smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, confectioners’ sugar, and salt until well combined.
- Combine Eggs: In another small bowl, whisk the two whole eggs and two egg yolks until fully combined and slightly frothy.
- Create Batter: Add the flour mixture and eggs into the bowl with the melted chocolate and butter. Slowly stir together with a silicone spatula or wooden spoon until smooth. If any lumps remain, gently whisk until the batter is slightly thick and uniform.
- Fill Ramekins and Add Peanut Butter: Spoon the chocolate batter evenly into each prepared ramekin. Spoon about 2 teaspoons of creamy peanut butter onto the center of each cake and gently press it down slightly into the batter; some peanut butter may remain visible on top.
- Bake Cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 13 minutes, until the edges are firm but the center is still slightly soft and gooey.
- Cool and Invert: Allow the cakes to cool for 1 minute after baking. Then, cover each ramekin with an inverted plate and, using oven mitts for safety, carefully flip them over. The lava cakes should easily release from the ramekins.
- Serve: Serve immediately topped with optional ice cream and drizzles of melted peanut butter or chocolate syrup for an extra indulgent touch.
Notes
- You can prepare the batter through step 6 ahead of time, cover tightly, and refrigerate for up to 1 day. Bring to room temperature before baking.
- Use only creamy commercial peanut butter such as Jif or Skippy to achieve the best texture and melt; avoid natural or crunchy varieties and other nut butters.
- If you don’t have 6-ounce ramekins, a muffin pan can be used instead: grease and dust 6 cups with cocoa powder, fill with batter, and bake at 425°F (218°C) for 8 to 10 minutes. Your cakes will be smaller.
- For plain lava cakes without peanut butter, simply omit the peanut butter and bake for the same 12 to 13 minutes.
- Recommended ramekins are 6-ounce oven-proof custard cups; baking times may vary with different sizes.
Nutrition
- Serving Size: 1 cake
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg
