CHOCOLATE PEANUT BUTTER LAVA CAKES

CHOCOLATE PEANUT BUTTER LAVA CAKES

Chocolate Peanut Butter Lava Cakes combine two classic flavors in one deliciously ooey gooey dessert. Perfect for Valentine’s Day or any special occasion!
Author:
Cathy Trochelman
Serves:
6

INGREDIENTS
1 stick + 2 Tbsp. unsalted butter
¼ c. + 1 Tbsp. flour
1 Tbsp. cocoa powder
4 oz. bittersweet baking chocolate
¼ c. peanut butter
2 Tbsp. powdered sugar
½ tsp. cinnamon
¼ c. sugar
3 large eggs
1 tsp. vanilla

INSTRUCTIONS

  • Preheat oven to 425 degrees.
  • Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
  • Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
  • Place ramekins on a sturdy baking sheet and set aside.
  • In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
  • In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside.
  • In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and ¼ c. flour.
  • Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
  • Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
  • Transfer to a wire rack and let cool 5 minutes.
  • Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
  • Gently wiggle each ramekin to release the cake.
  • Dust with powdered sugar and serve immediately.
    *Recipe adapted from Food & Wine

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