Description
These Peanut Butter Chocolate Lava Cakes combine rich semi-sweet chocolate with creamy peanut butter for an indulgent dessert featuring a molten center. Perfectly baked in ramekins, this recipe yields gooey, decadent cakes that pair beautifully with ice cream or sauces for serving.
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, use commercial creamy peanut butter like Jif or Skippy)
Optional for Serving
- Ice cream
- Melted peanut butter
- Chocolate syrup
Instructions
- Prepare Ramekins: Spray 4 six-ounce ramekins with nonstick cooking spray and dust them with cocoa powder to ensure the lava cakes release easily after baking.
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius) to get it ready for baking.
- Melt Chocolate and Butter: Coarsely chop the semi-sweet chocolate. Place the butter in a medium heat-proof bowl and add the chopped chocolate on top. Microwave in 10-second increments on high, stirring thoroughly after each, until the mixture is completely smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, confectioners’ sugar, and salt until combined.
- Combine Eggs: In another small bowl, whisk the 2 whole eggs and 2 egg yolks together until fully blended.
- Combine All: Gradually pour the flour mixture and the eggs into the melted chocolate mixture. Stir slowly using a silicone spatula or wooden spoon until smooth and slightly thick, whisking out any lumps gently.
- Fill Ramekins: Evenly spoon the chocolate batter into the prepared ramekins. Dollop the peanut butter on top (about 2 teaspoons per cake) and gently press it slightly into the batter, leaving some peanut butter exposed.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 13 minutes. The sides should look firm while the tops remain slightly soft.
- Invert Cakes: Allow the lava cakes to cool for 1 minute. Then, cover each ramekin with an inverted plate and carefully flip over using an oven mitt as the ramekins will be hot. The cakes should release cleanly onto the plates.
- Serve: Serve immediately with optional ice cream and drizzles of melted peanut butter and/or chocolate syrup if desired for extra indulgence.
Notes
- This batter can be prepared through step 6 ahead of time; cover tightly and refrigerate for up to 1 day. Bring to room temperature before continuing.
- Use commercial creamy peanut butter such as Jif or Skippy; avoid natural, crunchy, or other nut butters for best results.
- If you don’t have 6-ounce ramekins, use a greased and cocoa-dusted 6-cup muffin pan instead. Bake at 425°F (218°C) for 10 minutes and turn out carefully.
- For plain lava cakes without peanut butter, simply omit the peanut butter and bake for the same time.
- Standard 6-ounce ramekins are recommended for consistent bake times; they work well for other desserts like custards and soufflés too.
Nutrition
- Serving Size: 1 cake
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
