Description
Indulge in rich, gooey Peanut Butter Chocolate Lava Cakes featuring a molten chocolate center combined with creamy peanut butter for a decadent dessert experience. Perfectly baked in ramekins and served warm with optional ice cream and drizzles of peanut butter or chocolate syrup.
Ingredients
Scale
Main Ingredients
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup unsalted butter (8 tablespoons)
- 1/4 cup all-purpose flour (31 grams, spooned and leveled)
- 1/2 cup confectioners’ sugar (60 grams)
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 8 teaspoons creamy peanut butter (42 grams, about 2 teaspoons per cake)
- Nonstick cooking spray, for greasing
- Cocoa powder, for dusting
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 with cocoa powder to ensure the cakes release smoothly after baking.
- Preheat Oven: Heat your oven to 425°F (218°C) to reach the right temperature for baking the lava cakes.
- Melt Chocolate and Butter: Coarsely chop the chocolate and place in a medium heatproof bowl with the butter. Microwave on high in 10 second increments, stirring 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 well combined.
- Mix Eggs: In another small bowl, whisk the eggs and egg yolks together until combined.
- Combine Ingredients: Gradually pour the flour mixture and eggs into the chocolate mixture. Stir gently with a silicone spatula or wooden spoon until smooth and slightly thick. Use a whisk gently if needed to remove lumps.
- Fill Ramekins: Spoon the chocolate batter evenly into each prepared ramekin. Top each with 2 teaspoons of creamy peanut butter and gently press it down into the batter with a spoon, allowing some peanut butter to remain exposed.
- Bake: Place the ramekins on a baking sheet and bake for 13 minutes until the edges are firm but the center remains slightly soft.
- Invert and Serve: Let the cakes cool for 1 minute. Using an oven mitt, cover each ramekin with a plate and carefully invert to release the cake. Serve immediately with ice cream and drizzled melted peanut butter or chocolate syrup if desired.
Notes
- You can prepare the batter through step 6 a day ahead. Cover and refrigerate it, then bring to room temperature before baking.
- Use commercial creamy peanut butter such as Jif or Skippy for best results. Avoid natural or crunchy peanut butter and do not substitute with other nut butters.
- For plain lava cakes without peanut butter, simply omit it and bake for the same time.
- Use 6-ounce ramekins for ideal baking; bake time may vary with other sizes.
- If ramekins are unavailable, use a muffin pan greased and dusted with cocoa powder. Bake at 425°F for 10 minutes and invert gently onto plates. This yields 6 smaller lava cakes.
- Essential tools include ramekins or muffin pan, microwave-safe bowl, whisk, silicone spatula or wooden spoon, baking sheet, and plates for serving.
