Why You’ll Love This Recipe

I love this recipe because it’s easy, elegant, and utterly irresistible. The warm, soft cake gives way to a molten peanut butter core that oozes out the moment I cut into it. The combination of dark chocolate and creamy peanut butter is simply divine. These cakes are also incredibly quick to make — just a few minutes of prep and a short bake, and dessert is served.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7 oz / 200g dark chocolate melts
3.5 oz / 100g unsalted butter, chopped
2 eggs
2 egg yolks
1/2 cup caster sugar
2 tbsp flour
5 heaped tsp smooth peanut butter
Cocoa powder, for dusting

Directions

I begin by preheating my oven to 200°C (390°F) or 180°C (350°F) if using a fan-forced oven. I generously grease 5 x ¾-cup dariole moulds and dust them with cocoa powder to ensure the cakes release easily later.

In a microwave-safe bowl, I combine the chocolate and butter, heating them in 30-second bursts, stirring between each until fully melted and smooth. I let it cool slightly for about 5 minutes.

In a separate bowl, I whisk together the eggs, egg yolks, and sugar until the mixture is pale and slightly thickened. I pour in the melted chocolate mixture and whisk gently until well combined. Then I add the flour and fold it through just until incorporated — I make sure not to overmix, as that can make the cakes dense.

I spoon the batter into the prepared moulds until they’re half full. Then I drop a heaped teaspoon of peanut butter into the center of each and press it down gently so it’s mostly submerged. I top up with the remaining batter until the moulds are about three-quarters full — not more, or the cakes will puff too high and crack.

I bake the cakes for about 16 minutes, until the tops are just set and spring back when lightly touched. I remove them from the oven, let them rest for a minute, then carefully turn them out onto plates. If they don’t release easily, I run a knife gently around the edges.

I serve them immediately while the centers are still molten.

Servings and Timing

This recipe makes 5 individual cakes and takes just 23 minutes total — 7 minutes of prep and 16 minutes to bake. They’re best served warm right after baking, when the centers are deliciously gooey.

Variations

Sometimes I use crunchy peanut butter instead of smooth for a little texture. I’ve also made a version with hazelnut spread in the center for a chocolate-hazelnut twist. When I want extra indulgence, I top each cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a deeper chocolate flavor, I use 70% cocoa dark chocolate.

Storage/Reheating

These cakes are best enjoyed fresh and warm, but I can prepare the batter in advance and refrigerate it for up to 24 hours. Before baking, I let the batter come back to room temperature. Once baked, any leftovers can be kept in the fridge for up to 2 days — the centers will firm up, but they taste like rich, fudgy brownies when reheated briefly in the microwave.

FAQs

Can I make these ahead of time?

Yes, I prepare the batter ahead, refrigerate it, then bake just before serving.

Can I bake them in something other than dariole moulds?

Yes, ramekins or even a muffin tin work perfectly — just adjust the baking time slightly.

How do I know when they’re done?

The tops should be just set and spring back when touched, but the centers should still feel soft.

Can I make them gluten-free?

Yes, I replace the flour with almond meal or a gluten-free flour blend.

What type of chocolate should I use?

I like using dark chocolate melts or a good-quality block of dark chocolate with at least 50–60% cocoa.

Can I use milk chocolate instead?

Yes, though the result will be sweeter and less intense in flavor.

How do I keep them from sticking?

I make sure to grease the moulds generously and dust them well with cocoa powder.

Can I freeze them?

Yes, I can freeze the unbaked batter in moulds for up to 1 month. I bake them straight from frozen, adding an extra 2–3 minutes to the baking time.

Can I use other nut butters?

Absolutely. Almond butter, hazelnut butter, or cashew butter all work beautifully.

What can I serve with them?

I love serving them with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Conclusion

This Peanut Butter Chocolate Molten Lava Cake is everything I want in a dessert — rich, warm, and decadent, with that irresistible molten center that flows out like chocolate magic. I love how easy it is to make and how stunning it looks on the plate. Whether for a dinner party or a quiet night in, it’s a guaranteed showstopper that satisfies every chocolate craving.