Description

Indulge in these decadent Chocolate Peanut Butter Lava Cakes that combine rich German baking chocolate with creamy peanut butter for a molten center. Perfect for a special dessert, these individual cakes have a crisp exterior with a warm, gooey peanut butter surprise inside. Quick to prepare and baked to perfection, they deliver a blissful treat that pairs beautifully with a dusting of powdered sugar or a scoop of vanilla ice cream.

Ingredients

Scale

Dry Ingredients

1 tbsp unsweetened cocoa powder (5g)
5 tbsp all-purpose flour (38g, divided)
1 tbsp powdered sugar (7g)
½ cup granulated sugar (100g)
1 pinch kosher salt

Wet Ingredients

9 tbsp unsalted butter (127g, room temperature and divided; 8 tbsp and 1 tbsp)
6 oz. German baking chocolate (170g, chopped)
3 tbsp creamy peanut butter (51g, low-fat or any nut butter)
3 large eggs (150g, room temperature)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the correct temperature for baking the lava cakes perfectly.
Prepare Ramekins: Spray each ramekin with nonstick spray or olive oil. Mix 1 tablespoon of flour with the cocoa powder, then coat the inside of each ramekin with this mixture, tapping out any excess to prevent clumps.
Melt Chocolate and Butter: In a medium saucepan over very low heat, melt 8 tablespoons (1 stick) of butter with the chopped German chocolate, stirring occasionally until smooth and completely melted. Remove from heat and let cool slightly for a couple of minutes.
Mix Peanut Butter Filling: In a medium bowl, use a hand mixer to blend the creamy peanut butter with the powdered sugar and the remaining 1 tablespoon of butter until smooth. Set this mixture aside for later use.
Prepare Cake Batter: In another bowl, beat the granulated sugar with the eggs and the pinch of salt at medium-high speed using a hand mixer until thick and pale yellow, about 3 minutes. Fold in the melted chocolate mixture using a spatula until no streaks remain. Then fold in the remaining flour and mix gently until the batter is smooth.
Assemble Cakes: Spoon approximately two-thirds of the batter into the prepared ramekins. Place a large spoonful of the peanut butter mixture in the center of each, then top with the remaining chocolate batter. Leave about 2 centimeters of space at the top of the ramekin for the cake to rise while baking.
Bake: Place the ramekins on a baking sheet and bake for 14-16 minutes, or until the top of each cake is crispy and cracked, but the center still jiggles slightly when shaken. Remove from the oven and allow to cool for about 10 minutes.
Unmold Cakes: Run a thin knife around the edges of each cake to loosen. Place a small plate over each ramekin, use pot holders to flip both together, then carefully lift off the ramekins to reveal the lava cakes.
Serve: Dust the warm cakes with powdered sugar and serve immediately. These lava cakes are particularly delicious when paired with vanilla ice cream.

Notes

Ensure eggs are at room temperature to achieve a light and fluffy batter.
Do not overbake the cakes; the centers should remain molten.
You can substitute German baking chocolate with high-quality bittersweet chocolate if unavailable.
For variation, try almond or cashew butter instead of peanut butter.
To enhance flavor, serve with fresh berries or a drizzle of caramel sauce.