thepioneerwoman
Chocolate Peanut Butter Lava Cakes
Lava cakes are not just fancy restaurant fare. They can be easily made at home.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●knife
- ●microwave
📝 Preparation Steps
1
For the filling, stir peanut butter, powdered sugar, and butter together until smooth. Refrigerate for ⏱️ 30 minutes.
2
Preheat oven to 425ºF. 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.
Eggs, Room Temperature3
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.
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