Peanut Butter Chocolate Molten Lava Cake
User Reviews
5
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Prep Time
7 mins
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Cook Time
16 mins
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Total Time
23 mins
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Servings
5
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Calories
493 kcal
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Course
Dessert
Peanut Butter Chocolate Molten Lava Cake
Description
This Peanut Butter Chocolate Molten Lava Cake blends melted dark chocolate and butter with eggs, sugar, and flour to form a dense batter. The batter is partly poured into greased, cocoa-dusted dariole molds, then topped with a spoonful of smooth peanut butter before completing the fill. Baking at moderate oven temperatures allows the cakes to rise slightly while maintaining a soft center.
The final cakes exhibit a firm but tender exterior with a gooey peanut butter lava center, creating a contrast of textures and rich chocolate and nutty flavors. Dusting molds with cocoa powder helps the cakes release cleanly and prevents flour residue from showing.
These cakes are best served warm to enjoy the molten center. The recipe yields about five individual portions, adaptable using standard muffin tins with adjustments to bake times.
Cooling solidifies the center, making reheating necessary to restore lava consistency. The batter can be prepared ahead and refrigerated in molds, though this may affect unmolding ease slightly.
Ingredients
- 7 oz / 200g dark chocolate note 1, melts
- 3.5 oz / 100g butter chopped, unsalted
- 2 egg
- 2 egg yolk
- 1/2 cup caster sugar
- 2 tbsp flour
- 5 heaped tsp peanut butter smooth
- cocoa powder , for dusting
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
- Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
- Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
- In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
- Add the chocolate mixture and mix until combined.
- Add flour and fold through until just combined. Do not over mix.
- Pour batter into dariole moulds until it reaches halfway.
- Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
- Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
- Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
- Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
- Serve immediately!
Notes
- Use any good quality dark chocolate; the richness masks differences between mid-range and premium chocolate.
- Dusting dariole molds with cocoa powder prevents visible flour residue and eases cake removal.
- Fill molds no more than three-quarters full to prevent overflow and uneven baking surfaces.
- Adjust baking time depending on mold size and oven, checking by light touch to see if tops spring back.
- Serve the cakes warm for molten centers; once cooled, the filling firms and won't return to runny consistency upon reheating.
- Batter can be made ahead and refrigerated in molds but may stick more during unmolding if chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 118g | |
| Calories | 493cal | 25% |
| Carbohydrates | 43.9g | 15% |
| Protein | 8.9g | 18% |
| Fat | 32.5g | 50% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 182mg | 61% |
| Sodium | 192mg | 8% |
| Potassium | 216mg | 5% |
| Fiber | 1.6g | 6% |
| Sugar | 38.3g | 77% |
| Vitamin A | 750IU | 15% |
| Calcium | 90mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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