Description
Decadent Peanut Butter Chocolate Lava Cakes featuring a molten chocolate center with a creamy peanut butter surprise, baked to perfection for an indulgent dessert experience.
Ingredients
Scale
Chocolate Batter
- 6 ounces semi-sweet chocolate
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
Filling and Garnish
- 8 teaspoons creamy peanut butter
- Ice cream (optional for serving)
- Melted peanut butter (optional for drizzling)
- Chocolate syrup (optional for drizzling)
Instructions
- Prepare ramekins: Spray 4 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder to ensure cakes release easily after baking.
- Preheat oven: Set the oven temperature to 425°F (218°C) for proper baking level.
- Melt chocolate and butter: Coarsely chop chocolate and place with butter in a heat-proof bowl. Microwave in 10-second increments, stirring until completely smooth. Set aside.
- Mix dry and wet ingredients: Whisk flour, confectioners’ sugar, and salt in a small bowl. In another bowl, whisk together eggs and egg yolks.
- Combine batter: Gradually add flour mixture and eggs to melted chocolate, stirring gently with a spatula or wooden spoon. Use a whisk to remove lumps, resulting in a slightly thick batter.
- Fill ramekins and add peanut butter: Spoon batter evenly into ramekins. Top each with 2 teaspoons of creamy peanut butter, pressing lightly into the batter.
- Bake: Place ramekins on a baking sheet and bake for 13 minutes until sides are firm but tops remain slightly soft.
- Cool and invert: Let cool for 1 minute, then carefully invert each ramekin onto a plate using oven mitts so cakes release cleanly.
- Serve: Add ice cream and drizzle with melted peanut butter or chocolate syrup if desired, and serve immediately for best taste.
Notes
- The batter can be prepared up to step 4 and refrigerated for up to 1 day; bring to room temperature before baking.
- Use commercial creamy peanut butter such as Jif or Skippy; avoid natural, crunchy, or other nut butters.
- For plain lava cakes without peanut butter, omit peanut butter and bake for 13 minutes.
- Use 6-ounce ramekins for best results; larger sizes may alter baking time.
- If no ramekins, use a greased and cocoa-powder-dusted muffin pan for 6 smaller lava cakes, baking at 425°F for 10 minutes.
- Nonstick spray and cocoa powder help prevent sticking and ensure neat cake release.
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg