Chocolate Peanut Butter Lava Cakes
The ultimate comfort food, Chocolate Peanut Butter Lava Cakes are the perfect blend of rich chocolate and creamy peanut butter. With a gooey center and a crispy top, this easy dessert is sure to satisfy your sweet cravings. Indulge in this luscious treat tonight!
Equipment
- Kitchen Scale
- Ramekins
- Hand Mixer
Ingredients
- 1 tbsp Unsweetened Cocoa Powder
- 5 tbsp All-Purpose Flour
- 9 tbsp Unsalted Butter Room temperature and divided
- 6 oz German Baking Chocolate Chopped
- 3 tbsp Creamy Peanut Butter Low-fat or any nut butter
- 1 tbsp Powdered Sugar
- ½ cup Granulated Sugar
- 3 large Eggs Room temperature
- 1 pinch Kosher Salt
Instructions
- Preheat the oven to 425°F.
- Spray each ramekin with nonstick spray or olive oil.
- Mix 1 tbsp of flour with the unsweetened cocoa powder. Coat the inside of each ramekin and tap off the excess.
- In a medium saucepan, melt 1 stick of unsalted butter with the German baking chocolate over very low heat until combined. Remove from heat and let cool.
- In a bowl, blend the creamy peanut butter with the powdered sugar and remaining butter until creamy.
- In another bowl, beat the granulated sugar, eggs, and kosher salt until thick and pale yellow, about 3 minutes.
- Fold in the melted chocolate mixture into the egg mixture until combined.
- Fold in the remaining flour and a pinch of salt until smooth.
- Spoon two-thirds of the batter into prepared ramekins, add a spoonful of peanut butter mixture, then top with remaining chocolate batter.
- Bake for 14 to 16 minutes until the tops are crispy and the centers are jiggly.
- Cool for about 10 minutes before inverting onto plates.
- Dust with powdered sugar and serve warm.
Notes
- Tip: German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.