Ingredients
For the Lava Cakes
- 4 ounces (115g) semi-sweet chocolate, chopped
- ½ cup (113g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Peanut Butter Filling
- ¼ cup (65g) creamy peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon heavy cream
For Preparing the Ramekins
- Butter, for greasing
- Cocoa powder, for dusting
Optional Garnishes
- Vanilla ice cream
- Whipped cream
- Chopped roasted peanuts
- Chocolate shavings
- Fresh raspberries
- Powdered sugar
Equipment
- Four 6-ounce ramekins
- Mixing bowls
- Microwave-safe bowl or double boiler
- Electric mixer or whisk
- Rubber spatula
Instructions
Step 1: Prepare the Ramekins
Preheat the oven to 425°F (220°C).
Generously butter four ramekins and lightly dust them with cocoa powder. Tap out any excess.
Step 2: Make the Peanut Butter Filling
In a small bowl, mix the peanut butter, powdered sugar, and heavy cream until smooth.
Divide the mixture into four equal portions and chill while preparing the cake batter.
Step 3: Melt the Chocolate
Combine the chopped chocolate and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until completely melted and smooth. Let cool slightly.
Step 4: Prepare the Batter
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until light and slightly thickened.
Stir in the vanilla extract.
Fold the melted chocolate mixture into the egg mixture until smooth.
Add the flour, cocoa powder, and salt, folding gently until no dry streaks remain.
Step 5: Fill the Ramekins
Spoon enough batter into each ramekin to fill it about halfway.
Place one portion of the chilled peanut butter filling in the center of each.
Cover with the remaining chocolate batter until each ramekin is about three-quarters full.
Step 6: Bake
Bake for 12–14 minutes, or until the edges are set but the centers are still slightly soft.
Do not overbake, or the molten center will become firm.
Step 7: Serve
Allow the cakes to rest for 1 minute.
Run a knife around the edges, invert each cake onto a serving plate, and carefully lift off the ramekin.
Serve immediately while the center is warm and gooey.
Tips for Success
- Use high-quality chocolate for the richest flavor.
- Chill the peanut butter filling before assembling to help create a molten center.
- Avoid overbaking—the center should remain soft.
- Grease the ramekins thoroughly to ensure easy release.
- Serve immediately for the best lava effect.
Serving Suggestions
Enjoy Peanut Butter Chocolate Lava Cakes with:
- Vanilla ice cream
- Fresh strawberries or raspberries
- Whipped cream
- Chocolate or caramel sauce
- Chopped peanuts
- A drizzle of warm peanut butter
Storage
These lava cakes are best served fresh. Unbaked assembled cakes can be covered and refrigerated for up to 24 hours before baking. Baked leftovers can be refrigerated for up to 2 days and reheated in the microwave for 20–30 seconds, though the molten center may be less runny.
Nutrition (Per Lava Cake, Approximate)
- Calories: 510
- Carbohydrates: 35g
- Protein: 9g
- Fat: 38g
- Saturated Fat: 18g
- Fiber: 3g
- Sugar: 24g
- Sodium: 180mg
