Chocolate Peanut Butter Lava Cakes Recipe

Name: Chocolate Peanut Butter Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 3 Tablespoons Smooth Peanut Butter; 1 Tablespoon Powdered Sugar; 1 Tablespoon Salted Butter, Room Temperature; FOR THE CAKE:; 1/4 cups Unbleached All-purpose Flour; 1 teaspoon Dutch-process Cocoa; 6 ounces, weight Bittersweet Chocolate; 1/2 cups Salted Butter; 3 Eggs, Room Temperature; 1/2 cups Sugar; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Espresso Powder; Chocolate Sauce And Powdered Sugar, For Topping

Servings: persons

FOR THE FILLING:
3 Tablespoons Smooth Peanut Butter
1 Tablespoon Powdered Sugar
1 Tablespoon Salted Butter, Room Temperature
FOR THE CAKE:
1/4 cups Unbleached All-purpose Flour
1 teaspoon Dutch-process Cocoa
6 ounces, weight Bittersweet Chocolate
1/2 cups Salted Butter
3 Eggs, Room Temperature
1/2 cups Sugar
1/2 teaspoons Vanilla Extract
1/2 teaspoons Espresso Powder
Chocolate Sauce And Powdered Sugar, For Topping

1
For the filling, stir peanut butter, powdered sugar, and butter together until smooth. Refrigerate for 30 minutes.
2
Preheat oven to 425u00b0F. Butter four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins; tap out the excess.
3
Divide chilled peanut butter filling evenly into four portions, and return to the refrigerator.
4
Whisk flour and cocoa together. Set aside. Melt chocolate and butter over low heat until melted and smooth. Remove from heat.
5
Beat the eggs with the sugar until thickened, about 3 minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until thoroughly combined. Fold in the flour/cocoa mixture.
6
Fill ramekins with 2/3 of the batter. Place a peanut butter dollop on top of the batter. Spoon the remaining batter over the peanut butter.
7
Bake for 15 minutes. Remove from oven and let rest on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Invert a dessert plate on top and flip the plate over. Remove the ramekin.
8
Serve the cakes warm with chocolate sauce and sifted powdered sugar.
9
Cakes may be made ahead and refrigerated. Reheat in the microwave for 30 seconds. The cakes may not come out of the ramekins as cleanly as freshly-baked.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE FILLING:, 3 Tablespoons Smooth Peanut Butter, 1 Tablespoon Powdered Sugar, 1 Tablespoon Salted Butter, Room Temperature, and more.

Yes, Chocolate Peanut Butter Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Lava Cakes

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