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Homemade Chocolate Peanut Butter Lava Cakes photo

Chocolate Peanut Butter Lava Cakes

These Chocolate Peanut Butter Lava Cakes are an indulgent treat with a warm, gooey center that will impress anyone!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lava Cakes:
  • 1 tablespoon unsweetened cocoa powder (5g)
  • 5 tablespoons all-purpose flour (38g, divided)
  • 9 tablespoons unsalted butter (127g, divided; 1 stick)
  • 6 ounces German baking chocolate (170g, chopped)
  • 3 tablespoons creamy peanut butter (51g, low-fat or any nut butter)
  • 1 tablespoon powdered sugar (7g)
  • ½ cup granulated sugar (100g)
  • 3 large eggs (room temperature, 150g)
  • 1 pinch kosher salt

Equipment

  • Ramekins
  • Double boiler or microwave-safe bowl
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). This high temperature is essential for the cakes to bake quickly while keeping that delightful molten center.
  2. Grease the ramekins with 1 tablespoon of unsalted butter, then dust with cocoa powder, ensuring that the insides are evenly coated. This will help the cakes release easily after baking.
  3. In a double boiler or a microwave-safe bowl, combine the chopped German baking chocolate and 8 tablespoons of unsalted butter. Melt them together, stirring until smooth. If using a microwave, heat in 30-second intervals to prevent burning.
  4. In a separate bowl, whisk together the remaining 4 tablespoons of flour, unsweetened cocoa powder, and a pinch of kosher salt. Set aside.
  5. In a mixing bowl, combine granulated sugar and eggs. Using a whisk, beat the mixture until it becomes pale and slightly thickened. This should take about 2-3 minutes.
  6. Pour the melted chocolate mixture into the egg and sugar mixture, stirring until everything is well combined. Gradually fold in the dry ingredients until no streaks remain.
  7. Spoon 1 tablespoon of creamy peanut butter into the center of each ramekin. Then, pour the batter evenly over the peanut butter, filling each ramekin about ¾ full.
  8. Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center will still look slightly soft and jiggly.
  9. Allow the cakes to cool for 1 minute before carefully inverting them onto individual plates. Dust with powdered sugar for a touch of elegance, and serve warm.

Notes

  • Unbaked batter can be refrigerated for up to 2 days. Just cover the ramekins tightly with plastic wrap.
  • Baked lava cakes are best enjoyed immediately, but they can be stored in the refrigerator for up to 2 days. Reheat in the microwave for 10-15 seconds before serving.
  • For longer storage, freeze the unbaked ramekins. Just be sure to wrap them well in plastic wrap and foil. They can be baked straight from the freezer—just add a couple of extra minutes to the baking time.