If you have a serious sweet tooth and love the combination of rich chocolate and creamy peanut butter, you are going to adore this Peanut Butter Chocolate Molten Lava Cake Recipe. This dessert brings together the decadent warmth of molten chocolate cake with a luscious peanut butter center that oozes out with every bite. It’s the perfect celebration dessert that feels both indulgent and comforting, and once you try it, it will become a go-to when you want to impress or simply treat yourself to something spectacular.
Ingredients You’ll Need
Crafting the perfect Peanut Butter Chocolate Molten Lava Cake Recipe requires just a handful of simple ingredients, each playing a crucial role in creating that perfect balance of creamy texture, rich chocolate flavor, and that irresistible molten center. Let’s take a look at what you’ll need to bring this heavenly dessert to life.
- 7 oz / 200g dark chocolate melts: Provides the deep, bittersweet chocolate base that melts beautifully to partner with peanut butter.
- 3.5 oz / 100g unsalted butter, chopped: Adds richness and helps create that silky, soft cake texture.
- 2 eggs: Essential for structure and binding without making the cake too heavy.
- 2 egg yolks: Boosts richness and moisture, contributing to the fudgy consistency.
- 1/2 cup caster sugar: Sweetens evenly without graininess, helping to balance chocolate’s bitterness.
- 2 tbsp flour: Just enough to give a tender cake crumb without weighing it down.
- 5 heaped tsp smooth peanut butter: The star ingredient that melts into a luscious gooey center.
- Cocoa powder, for dusting: Prevents sticking and adds a delicate chocolate dusting for presentation.
How to Make Peanut Butter Chocolate Molten Lava Cake Recipe
Step 1: Prepare Your Oven and Moulds
Start by preheating your oven, setting it to 200C for a standard oven or 180C if you’re using a fan-forced convection oven. While the oven heats, generously grease your 5 dariole moulds, ensuring they are well-coated with butter or oil, then dust them lightly with cocoa powder to prevent any sticking—this little step makes it so easy to unmold your cakes later.
Step 2: Melt the Chocolate and Butter
Place the chopped dark chocolate and butter into a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly after each to blend together the melted chocolate and butter into a smooth, glossy mixture. Once melted and mixed, allow it to cool for about 5 minutes so it doesn’t cook the eggs when added.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk the 2 whole eggs and 2 egg yolks together with the caster sugar. Whisk until the mixture is pale and slightly thickened, which helps incorporate air for a lighter texture and ensures even sweetness in the cake.
Step 4: Combine the Mixtures
Pour the cooled chocolate and butter mixture into the egg mixture, folding gently to combine. Then sift in the flour and fold carefully until you see no more streaks—over-mixing can make the cake tough, so keep it tender and light!
Step 5: Assemble the Cakes
Pour the batter evenly into your prepared moulds, filling each halfway. Then drop a generous heaped teaspoon of smooth peanut butter right in the center of each. Gently push it down so it becomes mostly submerged, then fill the moulds up to about three-quarters full with more batter. Be careful not to overfill to avoid any messy overflow during baking.
Step 6: Bake to Perfection
Pop the moulds into your preheated oven and bake for around 16 minutes. You’ll know the cakes are done when the tops spring back gently to the touch but still hold their shape—each cake will have that perfect molten center that oozes warm peanut butter as you slice in.
Step 7: Unmould and Serve Immediately
Remove the cakes from the oven and carefully turn them out onto individual plates. Thanks to the cocoa powder dusting, they should slide out easily. If they’re a bit stubborn, slip a knife around the edge to loosen them. Serve right away for the best molten lava effect—warm, gooey, and irresistible.
How to Serve Peanut Butter Chocolate Molten Lava Cake Recipe
Garnishes
While these cakes are divine on their own, adding a dusting of powdered sugar or a sprinkle of chopped roasted peanuts brings an elegant touch and a little crunch to contrast the soft cake. A few fresh raspberries or a sprig of mint can also brighten the plate visually and add a refreshing pop to each bite.
Side Dishes
Pair these indulgent cakes with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for creamy, cool contrast. A drizzle of salted caramel sauce can enhance the peanut butter notes and add a dreamy, luxurious finish to your dessert platter.
Creative Ways to Present
For a special occasion, serve the peanut butter chocolate molten lava cake on a warm plate with a small ramekin of extra peanut butter on the side for dipping. You could even add a sprinkle of edible gold flakes for a dazzling look. Presenting individual cakes on mini wooden boards or decorative trays adds rustic charm and sets the mood for a cozy, stylish dessert experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the cooled cakes tightly in plastic wrap or place them in an airtight container. Store in the fridge and enjoy within 2 days for the best taste and texture, though these treats are so delicious fresh that leftovers rarely linger too long!
Freezing
These cakes freeze beautifully if you want to make them ahead for a party. After baking and cooling, wrap each cake individually in cling film and place into a freezer-safe container. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight before reheating.
Reheating
To reheat, pop the cake out of the fridge and warm it gently in the microwave for about 20-30 seconds. The goal is to warm the molten center without overcooking the cake itself. Be careful to monitor so you keep that irresistible lava-like molten texture flowing in every bite.
FAQs
Can I use peanut butter with chunks for the molten center?
While smooth peanut butter works best for a silky molten center, chunky peanut butter can be used if you enjoy a bit of texture. Just be aware it might affect how the peanut butter melts and oozes out.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the unsalted butter with a vegan butter alternative and use a dairy-free dark chocolate. Just ensure your peanut butter does not contain any milk ingredients.
How do I know the cakes are perfectly baked?
The top of the cake should spring back gently when you touch it, but the center will still feel soft. Avoid overbaking to keep that lava flow just right.
Can I prepare the batter in advance and bake later?
It’s best to bake the cakes soon after assembling to preserve the molten center. However, you can prepare the batter and fill the moulds up to 4 hours ahead if chilled tightly and then bake just before serving.
What other nut butters work as a substitute for peanut butter?
Almond butter or cashew butter can be creative alternatives, though the flavor and texture will differ slightly. For the classic taste, peanut butter remains the star!
Final Thoughts
If you’ve been searching for a show-stopping dessert that’s as comforting as it is impressive, the Peanut Butter Chocolate Molten Lava Cake Recipe has you covered. It’s one of those special treats that feels fancy but comes together with ease, making it perfect for celebrations or just a cozy night in. Treat yourself and your loved ones to this rich, molten delight—you deserve it!
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Peanut Butter Chocolate Molten Lava Cake Recipe
- Prep Time: 7 minutes
- Cook Time: 16 minutes
- Total Time: 23 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Peanut Butter Chocolate Molten Lava Cake is a decadent dessert featuring a rich, dark chocolate cake exterior with a gooey, molten peanut butter center. Perfect for chocolate and peanut butter lovers, this recipe combines the smoothness of peanut butter with the intense flavor of dark chocolate, baked to perfection in individual dariole molds for an impressive presentation.
Ingredients
Chocolate Mixture
- 7 oz / 200g dark chocolate melts
- 3.5 oz / 100g unsalted butter, chopped
Batter
- 2 whole eggs
- 2 egg yolks
- 1/2 cup caster sugar
- 2 tbsp flour
Filling and Finish
- 5 heaped tsp smooth peanut butter
- Cocoa powder, for dusting
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if using a convection/fan-forced oven to ensure even baking.
- Prepare Chocolate Mixture: Place the dark chocolate melts and chopped unsalted butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until fully melted and smoothly combined. Let it cool for 5 minutes to avoid cooking the eggs when mixed.
- Prepare Molds: Generously grease 5 x 3/4 cup dariole molds with butter or non-stick spray, then dust them with cocoa powder to prevent sticking and help with easy removal after baking.
- Mix Eggs and Sugar: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks with 1/2 cup caster sugar until the mixture is light and slightly frothy.
- Combine Mixtures: Pour the cooled chocolate and butter mixture into the egg mixture and stir until fully combined, creating the batter base.
- Add Flour: Gently fold in 2 tablespoons of flour until just combined, being careful not to overmix to keep the cakes tender.
- Fill Molds Halfway: Pour the batter into the prepared dariole molds, filling each one halfway to make room for the peanut butter center.
- Add Peanut Butter: Place a heaped teaspoon of smooth peanut butter in the center of each mold’s batter. Push down gently to mostly submerge the peanut butter into the batter.
- Top Up Batter: Carefully add more batter to each mold until it is about 3/4 full, ensuring not to overfill to prevent overflow while baking.
- Bake: Place the molds in the preheated oven and bake for 16 minutes, or until the top of the cakes spring back slightly when touched gently, indicating they are perfectly cooked.
- Unmold Cakes: Remove from the oven and let them cool for a minute, then turn each cake out onto a plate. If dusted with cocoa powder, they should slip out easily; otherwise, run a knife around the edges to loosen.
- Serve Immediately: Serve the molten lava cakes immediately to enjoy the gooey peanut butter center at its best.
Notes
- Note 1: Use good-quality dark chocolate melts for the best flavor and smooth texture.
- Note 2: Greasing and dusting the molds ensures the cakes release easily after baking.
- Note 3: If you don’t have dariole molds, small ramekins or muffin tins can be used as substitutes.
- Note 4: Do not overfill the molds to avoid batter spilling during baking.
- Note 5: The cakes continue to cook slightly after removal, so baking time is key for a molten center.
