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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: 702kcal
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!
Print Recipe

Ingredients

  • 1 stick 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

Instructions

  • 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!
  • Enjoy!

Notes

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

Nutrition

Calories: 702kcal | Carbohydrates: 59g | Protein: 11g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 186mg | Sodium: 309mg | Potassium: 384mg | Fiber: 5g | Sugar: 44g | Vitamin A: 905IU | Calcium: 57mg | Iron: 4mg