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Peanut Butter Chocolate Molten Lava Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: Angela
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Mixtures: Pour the cooled chocolate and butter mixture into the egg mixture and stir until fully combined, creating the batter base.
  6. Add Flour: Gently fold in 2 tablespoons of flour until just combined, being careful not to overmix to keep the cakes tender.
  7. Fill Molds Halfway: Pour the batter into the prepared dariole molds, filling each one halfway to make room for the peanut butter center.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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