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peanut butter chocolate lava cake on white plate with a fork

Chocolate Peanut Butter Lava Cakes

Course: cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 cakes
Calories: 738kcal
Author: Becky Hardin
These mini chocolate lava cakes are filled with creamy peanut butter for an indulgent dessert that's easy to make.
Print Recipe

Equipment

Ingredients

  • 1 tablespoon unsweetened cocoa powder 5 grams
  • 5 tablespoons all-purpose flour 38 grams, divided
  • 9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)
  • 6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)
  • 3 tablespoons creamy peanut butter 51 grams (SEE NOTE)
  • 1 tablespoon powdered sugar 7 grams
  • ½ cup granulated sugar 100 grams
  • 3 large eggs 150 grams, room temperature
  • 1 pinch kosher salt

Instructions

  • Preheat the oven to 425°F.
  • Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.
    1 tablespoon unsweetened cocoa powder, 5 tablespoons all-purpose flour
  • In a medium saucepan, melt 1 stick (8 tablespoons) 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.
    9 tablespoons unsalted butter, 6 ounces German baking chocolate
  • In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.
    3 tablespoons creamy peanut butter, 1 tablespoon powdered sugar
  • In another bowl, use a hand 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 remaining flour and salt, and mix until smooth.
    ½ cup granulated sugar, 3 large eggs, 1 pinch kosher salt
  • 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!

Video

Notes

  • German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.
  • Low-fat peanut butter works fine in this recipe.
  • Prepare the ramekins as described 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.)
Storage: Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition

Serving: 1cake | Calories: 738kcal | Carbohydrates: 60g | Protein: 12g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 123mg | Potassium: 398mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1011IU | Calcium: 64mg | Iron: 4mg