Chocolate Peanut Butter Lava Cakes
lemon tree dwelling
lemon tree dwelling
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  • 4 oz bittersweet baking chocolate ¼ c. peanut butter 2 Tbsp. powdered sugar ½ tsp. cinnamon ¼ c. sugar 3 large eggs 1 tsp vanilla Instructions Preheat oven to 425 degrees. Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat. Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess. Place ramekins on a sturdy baking sheet and set aside. In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted. In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside. In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and ¼ c. flour. Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter. Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly. Transfer to a wire rack and let cool 5 minutes. Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert. Gently wiggle each ramekin to release the cake. Dust with powdered sugar and serve immediately. *Recipe adapted from Food & Wine 3.2.2925



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