Peanut Butter Chocolate Lava Cakes
This recipe creates decadent individual chocolate lava cakes featuring a subtle peanut butter flavor integrated into the rich, molten chocolate batter. Combining semi-sweet chocolate with butter, eggs, sugar, flour, cocoa, and peanut butter, these desserts offer a luxurious and gooey center, perfect for a special treat or an impressive dessert.
Equipment
- 8 Ramekins 4-ounce capacity, essential for individual lava cakes
- 2 Mixing Bowls One medium for chocolate, one larger for egg mixture
- 1 Whisk For aerating eggs and sugar
- 1 Small saucepan or microwave-safe bowl For melting chocolate and butter
- 1 Rubber Spatula For gently folding ingredients
Ingredients
Main
- * 4 oz semi sweet baking chocolate chopped
- * 6 tbsp butter cubed
- * 1/3 cup granulated sugar
- * 2 egg
- * 4 tbsp all purpose flour
- * 2 tsp the bee's knee peanut butter
- * 1 plus 1/2 tbsp unsweetened cocoa powder
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly grease 8 standard 4-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out any excess.
- Melt the chopped semi-sweet baking chocolate and cubed butter in a heatproof bowl set over a small saucepan of simmering water (double boiler) or in the microwave in 30-second intervals until smooth. Let cool for 5 minutes.
- In a separate large mixing bowl, whisk together the granulated sugar and eggs until the mixture is light, frothy, and pale yellow.
- Stir the 2 tsp of peanut butter into the slightly cooled chocolate-butter mixture until well combined.
- Gently fold the chocolate-peanut butter mixture into the egg-sugar mixture until just incorporated, being careful not to overmix.
- Sift the all-purpose flour and the 1 ½ tbsp of unsweetened cocoa powder into the chocolate mixture. Fold gently with a rubber spatula until no streaks of dry ingredients remain.
- Divide the batter evenly among the prepared ramekins, filling each approximately two-thirds full.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken.
- Remove from the oven and let the lava cakes cool in their ramekins for just 1-2 minutes.
- Carefully invert each lava cake onto a serving plate. Serve immediately while warm to enjoy the molten center.
Notes
Achieving the perfect molten center is key; avoid overbaking. The specific bake time can vary by oven and ramekin material, so watch carefully and look for set edges with a slightly jiggly center. Ensure ramekins are thoroughly greased and dusted with cocoa powder—not flour—to prevent sticking and enhance the chocolate flavor. For a richer taste, use high-quality semi-sweet chocolate. Allow the melted chocolate mixture to cool slightly before combining with the eggs to prevent scrambling. Serve these decadent cakes warm, ideally with a scoop of vanilla bean ice cream or a sprinkle of flaky sea salt to balance the sweetness.