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Molten Peanut Butter Chocolate Lava Cakes
Prep: 15 minutes
Cook: 12 minutes
Servings: 2
The Ultimate Indulgence
Prepare to fall in love with this decadent twist on the classic lava cake. A tender, dark chocolate cake gives way to a warm, gooey river of molten peanut butter. It's the perfect, impressive-yet-easy dessert for a special occasion or whenever you need a serious chocolate and peanut butter fix.
Materials
- 1/4 cup creamy peanut butter
- 4 oz bittersweet chocolate, chopped
- 1/4 cup unsalted butter
- 1 large egg
- 1 large egg yolk
- 2 tbsp granulated sugar
- Pinch of salt
- 1 tbsp all-purpose flour
- For serving: vanilla ice cream, powdered sugar
Preparation
- Preheat your oven to 425°F (220°C). Generously butter and flour two 6-ounce ramekins.
- Spoon 2 tablespoons of peanut butter onto a small piece of parchment paper and freeze for at least 10 minutes. This will help it stay in the center of the cake while baking.
- In a microwave-safe bowl, melt the chopped chocolate and butter together in 30-second increments, stirring until smooth.
- In a separate medium bowl, use an electric mixer to beat the egg, egg yolk, and sugar on high speed until pale and thick, about 2 minutes.
- Gently fold the melted chocolate mixture into the egg mixture. Then, fold in the salt and flour until just combined. Do not overmix.
Cooking
- Divide half of the batter evenly between the two prepared ramekins.
- Remove the frozen peanut butter disk from the freezer, break it in half, and place one half in the center of each ramekin, pressing down gently.
- Top with the remaining batter, covering the peanut butter completely.
- Place the ramekins on a baking sheet and bake for 11-13 minutes, until the sides are firm but the center is still soft and jiggly.
- Let the cakes cool in the ramekins for exactly 1 minute.
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