Description
Deliciously rich and gooey Peanut Butter Chocolate Lava Cakes featuring a molten chocolate center combined with creamy peanut butter. Perfect for an indulgent dessert that's easy to make with simple ingredients and baked to perfection in just over half an hour.
Ingredients
Scale
Chocolate Batter
- 6 ounces high quality semi-sweet chocolate
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour (spooned & leveled)
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
Filling
- 8 teaspoons creamy peanut butter (about 2 teaspoons per cake)
Optional Toppings
- 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 the cakes release easily after baking.
- Preheat Oven: Set your oven to 425 degrees Fahrenheit to reach the ideal baking temperature.
- Melt Chocolate and Butter: Coarsely chop the chocolate and place it on top of the butter in a medium heatproof bowl. Microwave in 10 second increments, stirring after each, until fully melted and smooth. Set aside.
- Mix Dry and Wet Ingredients: Whisk together flour, confectioners' sugar, and salt in a small bowl. In another bowl, whisk eggs and egg yolks until combined. Gradually add both mixtures to the melted chocolate and gently stir with a spatula or spoon until smooth and slightly thick, removing any lumps with a whisk.
- Fill Ramekins: Evenly spoon the chocolate batter into the prepared ramekins. Top each with 2 teaspoons of creamy peanut butter and press slightly into the batter, allowing some peanut butter to remain visible.
- Bake: Place the ramekins on a baking sheet and bake for 12 to 13 minutes until the sides are firm but the tops remain slightly soft.
- Cool and Invert: Let the cakes cool for 1 minute, then cover each ramekin with an inverted plate and carefully flip using oven mitts. The cakes should easily release.
- Serve: Top with optional ice cream, melted peanut butter, or chocolate syrup as desired. Serve the lava cakes immediately for the best molten texture.
Notes
- The batter can be made through step 4 ahead of time; cover and refrigerate up to 1 day. Bring to room temperature before proceeding.
- Use commercial creamy peanut butter brands like Jif or Skippy; avoid natural, crunchy peanut butter or other nut butters.
- For plain lava cakes without peanut butter, omit the peanut butter and bake as directed for 12 to 13 minutes.
- If you don’t have 6-ounce ramekins, use a muffin pan greased and dusted with cocoa powder; bake for 8 to 10 minutes, yield increases to 6 smaller cakes.
- 6-ounce ramekins are standard and suitable for other desserts like custards and mousse recipes.
- Use oven mitts carefully when inverting hot ramekins to prevent burns.
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 145 mg
