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Peanut Butter Chocolate Molten Lava Cake Recipe

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4.2 from 14 reviews

Indulge in these rich and gooey Peanut Butter Chocolate Molten Lava Cakes, featuring a decadent dark chocolate exterior with a smooth, molten peanut butter center. Perfectly portioned and baked to perfection, these individual cakes offer an impressive dessert that combines intense chocolate flavor with the creamy nuttiness of peanut butter.

  • Author: Chef
  • Prep Time: 7 minutes
  • Cook Time: 16 minutes
  • Total Time: 23 minutes
  • Yield: 5 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Chocolate Mixture

  • 7 oz / 200g dark chocolate melts
  • 3.5 oz / 100g unsalted butter, chopped

Egg Mixture

  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup caster sugar

Dry Ingredients

  • 2 tbsp flour

Filling and Finishing

  • 5 heaped tsp smooth peanut butter
  • Cocoa powder, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) if using a convection/fan-forced oven to ensure even and effective baking.
  2. Melt Chocolate and Butter: Place the dark chocolate melts and chopped unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until fully melted and combined. Allow the mixture to cool for 5 minutes to avoid cooking the eggs in next steps.
  3. Prepare Moulds: Generously grease five 3/4 cup dariole moulds, then dust them with cocoa powder. This step ensures the cakes release easily after baking.
  4. Whisk Eggs and Sugar: In a separate bowl, whisk together the two whole eggs, two egg yolks, and caster sugar until the mixture is light and slightly frothy, creating volume for the batter.
  5. Combine Chocolate Mixture: Slowly add the cooled chocolate and butter mixture to the egg and sugar blend, stirring continuously to achieve a smooth, uniform batter.
  6. Fold in Flour: Gently fold the flour into the batter just until combined to keep the mixture light and avoid overworking which could toughen the cakes.
  7. Fill Moulds Halfway: Pour the batter into each prepared dariole mould until it’s about halfway full, leaving room for the peanut butter filling and more batter on top.
  8. Add Peanut Butter Filling: Drop a heaped teaspoon of smooth peanut butter into the center of each mould. Gently push it down to mostly submerge it within the batter for a molten center effect.
  9. Top Up Batter: Carefully pour the remaining batter into the moulds, filling them up to three-quarters. Avoid overfilling to prevent spillage during baking.
  10. Bake: Bake the cakes in the preheated oven for 16 minutes, or until the tops spring back slightly when touched gently, indicating set edges and a molten center.
  11. Unmould Cakes: Remove the cakes from the oven and turn them out onto plates. If you dusted the moulds with cocoa powder, the cakes should slip out easily. If not, gently run a knife around the edges before unmoulding.
  12. Serve Immediately: For the best molten lava experience, serve the cakes warm right after unmoulding to enjoy the gooey peanut butter center.

Notes

  • Use good quality dark chocolate melts for a rich flavor and smooth texture.
  • Generous greasing and cocoa powder dusting in the moulds help to release the cakes easily after baking.
  • Dariole moulds are ideal for individual portions; alternatives like ramekins can be used but may affect baking time.
  • Do not overfill the moulds to prevent batter overflow during baking.
  • Baking time is critical — too long and the molten center will be lost; check for a slight spring back on the top.

Find it online: https://cheftinaskitchen.com/peanut-butter-chocolate-molten-lava-cake-recipe/