You seriously can’t go wrong with this Chocolate & Peanut Butter Molten Lava Cake recipe, it’s a real crowd pleaser for just about anyone. Most importantly, it looks a lot harder to make than it is and it’s perfect for the holiday season. I’ve not meet a person who didn’t love this recipe so I hope you enjoy it too.
- 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
Preheat oven to 390 degrees.
Prepare your Ramekins ceramic bowls by greasing generously and placing a tablespoon of cocoa in the 1st 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. It’s critical you do this, so the cake slides out nice and easy.
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; it’s critical you do this slowly and stir continuously, so it doesn’t burn. Continue until everything is melted and mixed.
In a large bowl whisk together the two eggs, two egg yolks ONLY and sugar until the sugar is dissolved and is well mixed. To separate the yolk from the rest of the eggs just crack the egg like you normal and use the two shells to move the egg back and forth until all you have left is the yolk. Be sure and do it over a bowl or something so you don’t have to clean up the egg whites. I typically repeat the process three or four times.
Add flour and melted chocolate and mix thoroughly.
Fill baking cups a little less than half way full and put a heaping spoonful of peanut butter right in the middle. You want to keep it from touching the sides.
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. You want to make sure the peanut butter has a decent amount of batter around and covering it, so the peanut butter doesn’t bust out of your cake. It happened to the cupcakes I made, if I had put more in the Lava Cakes they would have done the same thing.
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 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. Use a sifter to sprinkle cocoa on the cake. I honestly didn’t even think about using a sifter until I was done.
You can use a sifter to sprinkle cocoa on top of cakes