Easy Chocolate Peanut Butter Lava Cake gives the feel of a 5 star restaurant in the comfort of your own home! Delicious, indulgent, and shockingly simple!
Every couple months, I join up with my friend Meg from The Housewife in Training Files to work together on a post!! We pick a new ingredient or set of ingredients, and let our imaginations run wild. In the past we have done Sweet Potatoes, and Blueberry and Honey. They have been some of my very favorite posts! Meg creates the most amazing healthy meals, and her photography is some of my favorite on the web!
This month, we are both BUSY. Well, I’m kind of busy, but she is really really busy. She is getting married NEXT MONTH!! So exciting. I just cannot imagine how she balances a full time job, wedding planning, and blogging like a champ. Since life is a bit crazy, we chose some easy ingredients for our challenge. Easy isn’t a bad thing in this case. It just doesn’t get better than Peanut Butter and Chocolate. A match made in heaven.
I’ve been trying to cook healthier lately, we are prepping for our
1 year anniversary honeymoon in august, and we both want to trim down a bit before then. But when Meg said Peanut Butter and Chocolate, I knew I had to go all out. Indulging once in a while is worth it sometimes. I found a great recipe for Chocolate and Peanut Butter Lava Cake on Recipe.com and could not wait to try it. I’m not a baker…so I was nervous…but it was so easy. And SO delicious. I mean…wow.
I baked these in little Ramekins (I didn’t know what they were until yesterday…even though I owned some. I thought they were dipping sauce containers……cookie rookie, remember?), and they worked great. I filled mine with a bit too much batter. I filled them almost to the top, it would have worked better to leave about 2 centimeters at the top to give them room to grow. But my overgrown little lava cakes tasted just as great, trust me. Once you take them out of the oven,
try your best to refrain from eating them right out of the ramekins let them cool for about 10 minutes and then flip them over. More detailed instructions are in the recipe card below, but they should come out pretty easily and create a nice little cake. So darn cute.
Meg’s recipe looks amazing as well! I literally can’t wait to try her Chocolate Peanut Butter Cup Protein Bites. She is seriously the master at making healthy recipes still be indulgent. Don’t they look amazing??
Here’s the recipe for the Chocolate Peanut Butter Lava Cakes. Enjoy!
Chocolate and Peanut Butter Lava Cakes are easy, delicious, and indulgent. Will make you feel like you're in a 5 star restaurant in the comfort of your own home!
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 stick plus 1 tablespoon unsalted butter, softened
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces German Baking Chocolate, chopped
- 3 tablespoons low-fat creamy peanut butter
- 1 tablespoon powdered sugar
- 1/2 cup granulated sugar
- 3 large eggs
- Pinch salt
- Preheat the oven to 425 degrees.
- Spray each ramekin with cooking spray/olive oil. Mix 1 T flour with 1 T cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.
- In a medium saucepan, melt 1 stick of butter with the German chocolate over very low heat. Stir occasionally. Once it is melted and mixed completely, take off of heat and allow to cool for a couple minutes.
- In a medium bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter. (I used a hand blender with the mixer attachment and it worked great)
- Using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate using a spatula. Blend until no streaks remain. Fold in the flour and mix until smooth.
- Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.
- Bake for 14-16 minutes or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.
- Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.
- Dust the warm cakes with powdered sugar and serve right away. Also great with vanilla ice cream!