Peanut Butter Chocolate Lava Cakes
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
12 minutes
Rating
4.8 out of 5 stars
(13)
Ingredients
4 cakes
- 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 cup (60g) confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)
- optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling
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Preparation
Chef’s notes
Make Ahead Instructions:
This batter can be prepared through step 4 ahead of time. Cover tightly and keep in the refrigerator for up to 1 day. Allow to come to room temperature before continuing with step 5.
Special Tools (affiliate links):
6-Ounce Ramekins or 12-count Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | Baking Sheet
Peanut Butter:
Do not use natural style peanut butter, do not use crunchy peanut butter, do not use any other nut butter like almond butter. The best for this recipe is commercial brand peanut butter like creamy Jif or Skippy. I use Jif creamy.
Plain Lava Cakes:
I’ve gotten some questions about making these plain, without peanut butter. Yes, it’s possible! No changes necessary, just don’t add the peanut butter and bake for only about 12-13 minutes.
Ramekins:
I like these 6-ounce oven-proof custard cups or these 6-ounce ramekins). I’m unsure about the bake time for ramekins any other size than 6 ounces. I highly suggest just buying the specified size if you do not own them already. The good news
Adapted from Food and Wine.