Have you ever tried a Molten Lava Cake? What about Peanut Butter Chocolate Molten Lava Cakes?
I have made regular chocolate lava cakes plenty of times, and they turned out great. I knew the peanut butter lava cakes would taste amazing. They’re one of the most attractive and easy chocolate desserts to make. It’s amazing how easy they are to make. If you want someone to think you’ve been busy in the kitchen all day, serve them Lava Cakes, lol.
Peanut Butter Chocolate Molten Lava Cakes Recipe
Directions:
Everything you’re going to need to make this peanut buttery, oh so chocolate lava cakes is down below:
- 8 ounces dark chocolate (chopped unless you use the chips)
- 1/2 cup butter (unsalted)
- 2 large eggs
- 2 egg yolks ONLY
- ½ cup Caster Sugar (superfine sugar)
- ¼ cup all-purpose flour (sifted)
- 4 Ramekins ceramic bowls
- Cocoa and powder sugar for dusting
- Creamy Peanut Butter, we used Jif Brand Natural
I’m excited to share this recipe with you because it is so stinking amazing, quick and easy to make! Plus, it’s a great crowd pleaser, and you can have fun with it and make different flavors. My kids have been begging me to try a peanut butter and jelly lava cake, so it’s on my list of things to do next week.
Instructions:
Preheat oven to 390 degrees. Prepare Ramekins ceramic bowls by generously greasing. Add one tablespoon of cocoa powder to the first Ramekin bowl. Swirl around until well coated and move on to the next.
If you’re using a chocolate bar, break it up into little pieces and let the pieces fall into a medium-sized pan and add the butter.
Over low heat, slowly melt the chocolate and butter together. Continuously stir until everything is melted.
In a large bowl, whisk together the two eggs, two egg yolks ONLY and sugar until the sugar is dissolved and is well mixed.
Add flour and melted chocolate and mix thoroughly.
Fill up baking cups a little less than halfway full. Next add a heaping spoonful of peanut butter right in the middle. You want to keep the peanut butter in the middle.
Fill up the baking cups about ¾ of the way full. Make sure you completely cover the peanut butter and get the chocolate batter around the sides. Keep the peanut butter in the center and away from the edges.
Place the cakes on a cookie sheet in the baking cups and bake for 15 to 17 minutes. Allow to cool for a few minutes but remember you want them to stay a bit warm. This keeps the peanut butter and chocolate pouring from the inside out.
Flip the baking cup upside down on a plate. The cake should slide out; sprinkle cocoa powder or powder sugar and enjoy. Just a little tip: it would be great with ice cream on top.
Sprinkle powder sugar on top
Don’t worry, the first spoonful you get will cause all the gooey peanut butter goodness to come out.
The cake is warm and super moist, and the peanut butter has a bit of chocolate mixed with it. It’s super yummy!
Doesn’t that look amazing? Gosh, look at me, I’m craving something peanut buttery from writing this post, lol. You shouldn’t get cravings while you’re writing a blog post, but these are as good as they look, in my opinion.
Peanut butter takes me back to my childhood. I can remember eating peanut butter on the spoon for an after-school snack; it was one of my brother’s favorites.
If you are looking for something easy that everyone will love, you can’t go wrong with these Peanut Butter Chocolate Molten Lava Cakes! Enjoy, and be sure to check back; we’re going to be sharing our Chocolate Peanut Butter Cake Donut recipe and a few others we can’t wait to share with you.
Peanut Butter Chocolate Molten Lava Cakes
Equipment
- 4 Ramekins ceramic bowls
Ingredients
- 8 ounces dark chocolate chopped unless you use the chips
- 1/2 cup butter unsalted
- 2 large eggs
- 2 egg yolks ONLY
- ½ cup Caster Sugar superfine sugar
- ¼ cup all-purpose flour sifted
- Cocoa and powder sugar for dusting
- Creamy Peanut Butter we used Jif Brand Natural
Instructions
- Preheat oven to 390 degrees and prepare your Ramekins ceramic bowls by greasing generously and placing a tablespoon of cocoa in the first Ramekins bowl, and moving the ceramic bowl in a circular motion to make sure the sides and bottom are covered well. Once the first bowl is covered, dump the remaining cocoa powder into the next greased Ramekin bowl and continue until all cookware is coated.
- If you’re using a chocolate bar, break it up into little pieces and let the pieces fall into a medium-sized pan and add the butter.
- Over low heat, slowly melt the chocolate and butter together. Continuously stir until everything is melted.
- In a large bowl whisk together the two eggs, two egg yolks ONLY and sugar until the sugar is dissolved and is well mixed.
- Add flour and melted chocolate and mix thoroughly.
- Fill baking cups a little less than halfway full and put a heaping spoonful of peanut butter right in the middle. You want to keep the peanut butter in the middle.
- Fill up the baking cups about ¾ of the way full. Make sure you completely cover the peanut butter and get the chocolate batter around the sides. You want to keep the peanut butter in the center so the cake holds it in until you’re prepared to eat it.
- Place the cakes on a cookie sheet in the baking cups and bake for 15 to 17 minutes. Allow them to cool for a few minutes, but keep in mind the Lava Cakes are typically better when they are warm because the Jif Brand peanut butter is melted.
- Flip the baking cup upside down on a plate. The cake should slide out; sprinkle cocoa powder or powder sugar and enjoy. Oh, before I forget, you can even put some ice cream on top too.
- Sprinkle powder sugar on top
