Recipe Background
For those who love peanut butter and chocolate together, Peanut Butter Lava Cakes are genius. The creamy nuttiness of peanut butter explodes out of the tender, warm chocolate cake, draping everything in lusciously sweet goodness. A scoop of ice cream on top of Peanut Butter Lava Cakes certainly helps increase the decadence, but even without it, you'll be purely happy from the first bite to the last!
For those who love peanut butter and chocolate together, Peanut Butter Lava Cakes are genius. The creamy nuttiness of peanut butter explodes out of the tender, warm chocolate cake, draping everything in lusciously sweet goodness. A scoop of ice cream on top of Peanut Butter Lava Cakes certainly helps increase the decadence, but even without it, you'll be purely happy from the first bite to the last!
Ingredients
- cocoa powder to taste
- 1 stick unsalted butter
- 6 ounces semisweet chocolate chopped
- 1/4 cup all-purpose flour spooned and leveled
- 1/2 cup confectioners' sugar
- 1/8 teaspoon salt
- 2 large eggs plus 2 large egg yolks
- 8 teaspoons creamy peanut butter
- vanilla ice cream optional, to taste, for serving
Directions
- Spray four (6-ounce) ramekins with nonstick spray.
- Dust the ramekins with the cocoa powder.
- Preheat the oven to 425 degrees F.
- In a medium, microwave-safe bowl, add the butter and the chopped chocolate.
- Microwave the chocolate mixture in 10-second increments, stirring after each increment, until smooth and melted, about 1 minute.
- In a small bowl, add the flour, the confectioners' sugar, and the salt and whisk to combine.
- In a separate small bowl, add the eggs and the egg yolks and whisk to combine.
- Add the flour mixture and the egg mixture to the melted chocolate mixture and slowly stir to combine until a slightly thick batter forms. If there are lumps, gently whisk the batter to get rid of them.
- Spoon the chocolate batter evenly into the prepared ramekins.
- Top the chocolate batter in each of the ramekins with 2 teaspoons of the peanut butter.
- Using a spoon, slightly press the peanut butter into the batter. Don't worry if the peanut butter is a little exposed.
- Place the ramekins on a baking sheet.
- Bake until the sides of the cakes appear solid and firm, but the tops look slightly soft, about 12-13 minutes.
- Allow the cakes to cool in the ramekins for 1 minute.
- While wearing oven mits, invert the cakes onto a plate and carefully remove the ramekins.
- Serve warm with the ice cream.
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