Go Back
+ servings
peanut butter chocolate lava cake on white plate with a fork

Chocolate Peanut Butter Lava Cakes

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 731kcal
Chocolate and Peanut Butter Lava Cakes are easy, delicious, and indulgent, and will make you feel like you're in a 5-star restaurant in the comfort of your own home!
Print Recipe

Ingredients

  • 9 tablespoons unsalted butter softened and divided (1 stick plus 1 tablespoon )
  • 1 tablespoon unsweetened cocoa powder
  • 5 tablespoons all-purpose flour (1/4 cup plus 1 tablespoon)
  • 6 ounces German baking chocolate chopped (This type of dark chocolate is already sweetened.)
  • 3 tablespoons creamy peanut butter low-fat works fine
  • 1 tablespoon powdered sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 pinch salt

Instructions

  • Preheat the oven to 425 degrees F.
  • Spray each ramekin with cooking spray/olive oil. Mix 1 tablespoon flour with 1 tablespoon 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, stirring occasionally. Once it is melted and mixed completely, take it off the 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.) Set aside.
  • In another bowl, use an electric mixer to 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 the ramekins off the hot cakes.
  • Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!
  • Enjoy!

Notes

  • Prepare the ramekins as shown to prevent the cakes from sticking.
  • Feel free to use a different nut butter for this dessert.
  • Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.
  • Serve with powdered sugar. (Ice cream is also a great option.)

Nutrition

Calories: 731kcal | Carbohydrates: 60g | Protein: 11g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 193mg | Sodium: 120mg | Potassium: 394mg | Fiber: 5g | Sugar: 44g | Vitamin A: 987IU | Calcium: 58mg | Iron: 4mg