Decadent Chocolate Peanut Butter Lava Cake

$To make a rich Chocolate Peanut Butter Lava Cake, gather these key ingredients: - ½ cup unsalted butter - 1 cup semi-sweet chocolate chips - 2 large eggs - 2 large egg yolks - ½ cup granulated sugar - ½ cup all-purpose flour - ½ teaspoon vanilla extract - ¼ teaspoon salt - ½ cup creamy peanut butter - Optional: powdered sugar and fresh raspberries for garnish Each ingredient plays a vital role. The unsalted butter and chocolate chips create a smooth, decadent base. The eggs and egg yolks provide structure, while the sugar adds sweetness. Flour gives the cake body, but we keep it light to allow that gooey center. Vanilla adds depth, and salt enhances all the flavors. The creamy peanut butter is the star that makes this cake truly special. If you want to add a touch of elegance, consider garnishing with powdered sugar and fresh raspberries. These add color, flavor, and a lovely contrast to the rich cake. Enjoy every bite! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This is key for a great bake. While the oven heats, grab four ramekins. Grease each ramekin with unsalted butter. This step helps the cakes slide out easily. Next, dust the insides with flour. This prevents sticking and makes serving easier. In a medium saucepan, combine ½ cup of unsalted butter and 1 cup of semi-sweet chocolate chips. Melt them together over low heat. Stir often until the mixture is smooth. Once melted, remove the pan from heat. Let it cool for a few minutes. Cooling is important so it won’t cook the eggs later. In a large bowl, whisk together 2 large eggs, 2 large egg yolks, and ½ cup of granulated sugar. Whisk until the mixture looks pale and fluffy. Next, slowly add the cooled chocolate mixture to the egg mix. Stir in ½ teaspoon of vanilla extract and ¼ teaspoon of salt. Mix until combined. Then, gently fold in ½ cup of all-purpose flour. Be careful not to overmix; a few lumps are okay. Now it’s time to fill the ramekins. Divide half of the batter evenly among the prepared ramekins. Make sure to leave space for the peanut butter. Add ½ cup of creamy peanut butter into the center of each ramekin. Then, cover the peanut butter with the remaining batter. This will create that gooey center we all love. Place the filled ramekins on a baking sheet. Bake in your preheated oven for 12-14 minutes. The edges should be set, but the center must stay soft. To check doneness, gently shake the ramekins. If the center jiggles slightly, they are ready. Once baked, remove the ramekins from the oven. Let them cool for 1-2 minutes. This helps the cakes firm up a bit. To serve, carefully invert each ramekin onto a plate. It should come out easily. If you like, dust the tops with powdered sugar. Fresh raspberries make a lovely garnish too. Enjoy your delicious Chocolate Peanut Butter Lava Cake! To get that perfect lava center, watch for a few signs. The edges should be firm, but the center must look soft and jiggly. This means it is not fully cooked. If you overbake, you will lose that gooey center. Aim for 12-14 minutes in the oven. Choosing the right ramekins is key. Use 6-ounce ramekins for the best size. They help the cake cook evenly. For mixing, I prefer a whisk and a rubber spatula. They help create a smooth batter without lumps. Accurate measuring is vital. Use dry measuring cups for flour and sugar. When melting chocolate, do it gently over low heat. Stir constantly to avoid burning. This will keep your chocolate smooth and ready for mixing. Pro Tips Use High-Quality Chocolate: For the best flavor, opt for high-quality semi-sweet chocolate chips. The richness of the chocolate will enhance the overall taste of the lava cake. Don’t Overbake: Keep an eye on the baking time. The cakes should be set around the edges but still soft in the center. Overbaking will result in a less gooey lava effect. Rest Before Serving: Allow the cakes to cool in the ramekins for a minute or two before inverting. This helps them hold their shape and makes for an impressive presentation. Garnish Creatively: Fresh raspberries not only add a pop of color but also a tart contrast to the rich chocolate and peanut butter. Consider adding a sprig of mint for an extra touch. {{image_2}} You can have fun with different fillings in your lava cake. Instead of creamy peanut butter, try almond butter for a nutty twist. You can even mix in flavors like mint chocolate. This change adds a fresh taste to the dessert. Get creative and find what you love! If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. This keeps the cake just as tasty. For a vegan alternative, use aquafaba instead of eggs and a plant-based butter. You can find many vegan chocolate chips that work great, too. These adjustments let everyone enjoy this treat. When it comes to plating, think about using a nice white plate. This makes the rich chocolate stand out. You can also dust your cake with powdered sugar for a pretty touch. Pair your lava cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. This contrast of warm cake and cold ice cream is simply delightful. To keep your chocolate peanut butter lava cake fresh, store it properly. You can keep it at room temperature for a day. If you want to save it longer, put it in the fridge. Use airtight containers to avoid drying out. - Room Temperature: One day maximum. - Refrigeration: Up to three days. - Best Containers: Airtight containers or plastic wrap. Reheating your lava cake is easy. You want to keep that gooey center. The best way is to use the oven or microwave. - Microwave: Heat for 10-15 seconds. Check often to avoid overheating. - Oven: Preheat to 350°F (175°C). Heat for about 5-7 minutes. Freezing is a great option for later treats. Follow these steps: 1. Let the lava cakes cool completely. 2. Wrap each one tightly in plastic wrap. 3. Place wrapped cakes in a freezer bag. To thaw, move the cakes to the fridge overnight. Reheat using the microwave or oven as mentioned above. Enjoy your yummy treat whenever you want! You can check if the lava cake is done by looking at the edges. They should be set and firm. The center will still look soft and a bit jiggly. If you see this, it is ready to come out. Baking time is usually between 12-14 minutes. Yes, you can prepare the batter ahead. Just mix it and place it in the ramekins. Cover them and chill in the fridge. When you want to bake, take them out and let them sit at room temperature for about 30 minutes. Then, bake as directed. If you want a different flavor, try almond butter or sunflower seed butter. Both can work well in this recipe. You can also try Nutella for a chocolate-hazelnut twist. To stop the cakes from sticking, grease the ramekins well with butter. Then, dust them with flour. This creates a barrier between the cake and the dish. When you invert them, they should come out easily. This lava cake pairs well with vanilla ice cream or whipped cream. Fresh raspberries add a nice touch too. You can also drizzle some chocolate sauce for extra richness. You now have all you need to make delicious Chocolate Peanut Butter Lava Cakes. We covered ingredients, step-by-step instructions, storage tips, and common mistakes. Remember to check for that gooey center while baking. Feel free to try different fillings or make dietary changes. Enjoy sharing these cakes with others or savoring them solo. With practice, you will master this dessert and impress everyone around you. Dive in and start baking!$

Decadent Chocolate Peanut Butter Lava Cake

A rich and gooey chocolate cake with a molten peanut butter center.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

0.5 cup unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs
2 large egg yolks
0.5 cup granulated sugar
0.5 cup all-purpose flour
0.5 teaspoon vanilla extract
0.25 teaspoon salt
0.5 cup creamy peanut butter
to taste powdered sugar for garnish
to taste fresh raspberries for garnish

Instructions

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and lightly dust with flour to prevent sticking.
In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring continuously until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and fluffy.
Slowly mix the melted chocolate mixture into the egg mixture, adding the vanilla extract and salt. Stir until well combined.
Gently fold in the flour, being careful not to overmix.
Divide half of the batter evenly among the prepared ramekins.
Add a tablespoon of creamy peanut butter into the center of each ramekin, then cover with the remaining batter.
Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are set but the center is still soft.
Remove from the oven and allow to cool for 1-2 minutes before carefully inverting each ramekin onto a plate.
Dust the tops with powdered sugar if desired, and garnish with fresh raspberries.

Notes

Serve warm for the best molten effect.

Keyword chocolate, dessert, lava cake, peanut butter