Description
Decadent Peanut Butter Chocolate Lava Cakes featuring a rich molten center with creamy peanut butter, perfect for a decadent dessert that melts in your mouth. These individual cakes combine semi-sweet chocolate and smooth peanut butter for an indulgent treat served warm with optional ice cream or drizzles.
Ingredients
Scale
Main Ingredients
- 6 ounces 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
- 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake; commercial brand like Jif or Skippy recommended)
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 evenly with cocoa powder to ensure easy cake release after baking.
- Preheat Oven: Set your oven to 425°F (218°C) to preheat while you prepare the batter.
- Melt Chocolate and Butter: Coarsely chop the chocolate and place it over the butter in a medium heat-proof bowl. Microwave in 10-second increments, stirring between each until completely smooth and melted. Set aside to cool slightly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, confectioners’ sugar, and salt until well combined.
- Mix Eggs: In a separate small bowl, whisk the whole eggs and egg yolks together until uniformly combined.
- Combine Batter: Gradually add the dry ingredients and eggs into the melted chocolate bowl. Gently stir using a silicone spatula or wooden spoon until smooth and thick, whisking gently to remove any lumps.
- Fill Ramekins: Evenly spoon the chocolate batter into the prepared ramekins. Drop 2 teaspoons of creamy peanut butter atop each and gently press into the batter, leaving some exposed.
- Bake: Place all ramekins on a baking sheet and bake for 12-13 minutes until the sides are firm but the top remains slightly soft.
- Cool and Invert: Let cakes cool for 1 minute. Cover each ramekin with an inverted plate, then carefully flip over using oven mitts to remove the cakes. They should release easily.
- Serve: Optionally top with ice cream, drizzle with melted peanut butter or chocolate syrup, and serve immediately for the best molten experience.
Notes
- Make Ahead: Batter can be prepared through combining all ingredients in step 6 and stored covered in the refrigerator for up to 1 day. Bring to room temperature before proceeding to step 7.
- Peanut Butter: Use only creamy commercial peanut butter brands like Jif or Skippy. Avoid natural or crunchy styles and other nut butters for best texture and flavor.
- Ramekin Size: Standard 6-ounce ramekins recommended for accurate bake time. Using other sizes may alter cook time and outcome.
- Alternative Bakeware: Muffin pans can be used—grease and dust cups with cocoa powder, bake at 425°F for 8-10 minutes, produce 6 smaller lava cakes.
- Plain Version: Omit peanut butter entirely and bake for 12-13 minutes for classic chocolate lava cakes.
- Special Equipment: 6-ounce ramekins, whisk, silicone spatula or wooden spoon, microwave-safe bowl, baking sheet.
Nutrition
- Serving Size: 1 cake
- Calories: 390 kcal
- Sugar: 25 g
- Sodium: 95 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 145 mg
