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Peanut Butter Chocolate Lava Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 95 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 12-13 minutes
  • Total Time: 35 minutes
  • Yield: 4 individual lava cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in rich, molten chocolate lava cakes infused with creamy peanut butter centers. This recipe yields four individual cakes featuring a luscious semi-sweet chocolate batter that bakes to perfection with a gooey peanut butter core. Perfect for a special dessert, these lava cakes are topped optionally with ice cream and drizzled with melted peanut butter or chocolate syrup for added decadence.

Ingredients

Scale

Chocolate Lava Cake Batter

  • 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 & Serving

  • 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)
  • Optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling

Instructions

  1. Prepare Ramekins: Spray 4 six-ounce ramekins with nonstick cooking spray and dust with cocoa powder to ensure the cakes release easily after baking.
  2. Preheat Oven: Set your oven to 425°F (218°C) so it reaches the right temperature by the time your batter is ready.
  3. Melt Chocolate and Butter: Coarsely chop the semi-sweet chocolate. Place the butter in a medium heat-proof bowl, add the chopped chocolate on top, and microwave in 10-second increments, stirring between each until smooth and fully melted. Set aside to cool slightly.
  4. Mix Dry Ingredients: In a small bowl, whisk together the flour, confectioners’ sugar, and salt until combined.
  5. Mix Eggs: In another small bowl, whisk together the eggs and egg yolks until well blended.
  6. Combine Batter: Slowly add the flour mixture and eggs into the melted chocolate mixture. Stir gently with a silicone spatula or wooden spoon until smooth, working out any lumps with a whisk. The batter will be thick and rich.
  7. Assemble Cakes: Evenly spoon the chocolate batter into the prepared ramekins. Dollop peanut butter on top of each batter-filled ramekin, pressing it slightly down into the batter. Some peanut butter may remain exposed on top.
  8. Bake: Place ramekins on a baking sheet and bake in the preheated oven for 12-13 minutes. The edges should appear firm and set, though the tops might still look slightly soft.
  9. Invert and Serve: Let the cakes cool for 1 minute. Carefully cover each ramekin with an inverted plate and flip over using oven mitts to avoid burns. The lava cakes should release easily from the ramekins.
  10. Finishing Touch: Top each cake with ice cream and drizzle melted peanut butter or chocolate syrup as desired. Serve immediately to enjoy the molten center at its best.

Notes

  • This easy recipe delivers ultimate dessert decadence combining rich chocolate and creamy peanut butter.
  • Use quality semi-sweet chocolate for the best flavor and smooth melting.
  • Dust ramekins well with cocoa powder to prevent sticking and ease cake removal.
  • Serve immediately for a molten, gooey center; the lava effect diminishes as the cakes cool.

Nutrition

  • Serving Size: 1 lava cake (approx. 130g)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 130mg

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