Description
These Peanut Butter Chocolate Lava Cakes are rich, gooey, and irresistible. With a molten peanut butter center surrounded by warm, fudgy chocolate cake, they’re the perfect dessert for date nights, holidays, or when you just need a little indulgence.
Ingredients
4 oz semi-sweet chocolate, chopped (high quality)
½ cup (1 stick) unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
6 tablespoons all-purpose flour
½ teaspoon salt
4 teaspoons creamy peanut butter (1 teaspoon per cake)
Optional toppings: vanilla ice cream, whipped cream, or berries
Instructions
Preheat oven to 425°F (220°C). Grease 4 ramekins with butter or spray and dust with cocoa powder. Place on a baking sheet.
Melt the chopped chocolate and butter together in a microwave-safe bowl, heating in 20-second intervals until smooth. Let cool slightly.
Whisk in powdered sugar until combined.
Add eggs and egg yolks, whisking until smooth and thick.
Fold in flour and salt until just combined.
Divide half the batter between the ramekins. Drop 1 teaspoon of peanut butter into the center of each, then cover with the remaining batter.
Bake for 12–14 minutes, until edges are firm but centers are still soft.
Run a knife around the edges, invert onto plates, and serve immediately with ice cream or toppings of choice.
Notes
Don’t overbake—the gooey center is what makes lava cakes special!
You can prep ramekins ahead and refrigerate up to 24 hours before baking.
Freeze unbaked ramekins for up to 1 month; bake from frozen, adding 3–4 minutes.
Swap peanut butter with almond butter, Nutella, or cookie butter for a twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 430
- Sugar: 28g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg
Keywords: chocolate lava cake, peanut butter lava cake, molten chocolate cake, easy lava cake recipe