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Peanut Butter Lava Cakes

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These decadent peanut butter lava cakes feature a rich chocolate cake exterior with a molten, gooey peanut butter center. Quick and easy to make, they’re perfect for parties, celebrations, or whenever you need a show-stopping dessert.

Ingredients

Scale
  • 1/2 cup (114g) unsalted butter, plus extra for greasing ramekins
  • 4 oz (113g) semi-sweet or dark chocolate, chopped or chips
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup (32g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cocoa powder, for dusting ramekins
  • 1/4 cup (64g) creamy peanut butter, divided into 4 heaping teaspoons (about 16g each), frozen
  • Powdered sugar, for dusting (optional)
  • Chopped roasted peanuts, for garnish (optional)
  • Vanilla ice cream or whipped cream, for serving (optional)
  • Chocolate shavings or melted chocolate, for garnish (optional)

Instructions

  1. Line a small plate or tray with parchment paper. Scoop 4 heaping teaspoons (about 16g each) of creamy peanut butter onto the tray and freeze for at least 30 minutes, or until firm.
  2. Preheat oven to 425°F (220°C). Generously brush four 4-ounce (120 ml) ramekins with melted butter and dust with cocoa powder, tapping out the excess.
  3. In a microwave-safe bowl, combine chocolate and butter. Microwave in 20-second bursts, stirring between each, until smooth and glossy. Alternatively, melt using a double boiler. Let cool slightly.
  4. In a medium bowl, whisk together sugar, eggs, and egg yolk until thick and pale, about 1 minute. Whisk in vanilla extract and espresso powder if using. Stir in the cooled chocolate-butter mixture.
  5. Sprinkle flour and salt over the batter. Fold gently with a spatula until just combined; do not overmix.
  6. Spoon about one-third of the batter into each ramekin. Place a frozen peanut butter dollop in the center of each. Cover with remaining batter, ensuring the peanut butter is fully enclosed.
  7. Arrange ramekins on a baking sheet. Bake for 11–13 minutes, until edges are set but centers still wobble slightly.
  8. Let cakes cool for 1–2 minutes. Carefully run a thin knife around the edges, then invert onto plates. If a cake sticks, gently tap and twist the ramekin.
  9. Dust with powdered sugar, add a scoop of vanilla ice cream, and sprinkle with chopped peanuts or chocolate shavings if desired. Serve immediately.

Notes

Freeze the peanut butter centers for the best lava effect. Use quality chocolate for superior flavor. Grease and dust ramekins well to prevent sticking. For gluten-free, use a 1:1 gluten-free flour blend. Serve warm for the best molten center. Cakes can be assembled ahead and baked from the fridge or freezer, adding a minute or two to baking time.

Nutrition

Keywords: peanut butter lava cake, molten chocolate cake, easy dessert, party dessert, chocolate peanut butter, individual cakes, gluten-free option, quick dessert, showstopper dessert

Find it online: https://jodierecipes.com/peanut-butter-lava-cakes-recipe-easy-decadent-dessert-for-parties/