Peanut Butter Chocolate Lava Cakes Recipe

Ingredients

Main Ingredients

• 6 ounces high quality semi-sweet chocolate
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour (spooned & leveled)
• 1/2 cup confectioners’ sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 8 teaspoons creamy peanut butter (about 2 teaspoons per cake)
• Optional: ice cream, melted peanut butter, and/or chocolate syrup for drizzling

Instructions

1. Spray 4 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder to ensure easy release of the cakes after baking.
2. Set the oven temperature to 425°F (218°C) for optimal baking conditions.
3. Coarsely chop the chocolate. Place the butter in a medium heat-proof bowl, add chopped chocolate on top, and microwave in 10 second increments, stirring until smooth. Set aside to cool slightly.
4. Whisk flour, confectioners’ sugar, and salt in a small bowl. In another bowl, whisk eggs and egg yolks. Slowly add the flour mixture and eggs into the melted chocolate mixture, stirring gently to remove lumps and achieve a slightly thick batter.
5. Spoon the batter evenly into each prepared ramekin. Dollop 2 teaspoons of creamy peanut butter on top of each and gently press it into the batter, leaving some exposed.
6. Arrange ramekins on a baking sheet and bake for 13 minutes until sides are firm but tops slightly soft.
7. Cool cakes for 1 minute, then cover each ramekin with an inverted plate and flip carefully using oven mitts. The cakes should release easily. Serve immediately with optional ice cream and drizzled sauces.

Notes

• Batter can be prepared up to step 4 in advance and refrigerated for up to 1 day. Bring to room temperature before baking.
• Use commercial creamy peanut butter like Jif or Skippy; avoid natural, crunchy, or other nut butters.
• For plain lava cakes without peanut butter, bake for 13 minutes without adding peanut butter.
• If ramekins are unavailable, use a greased and cocoa dusted muffin pan. Bake for 10 minutes at the same temperature and serve smaller cakes.
• Standard 6-ounce ramekins recommended for consistent bake times and best results, as this size is common for similar desserts.