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Peanut Butter Chocolate Molten Lava Cake

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This Peanut Butter Chocolate Molten Lava Cake is an indulgent dessert featuring rich dark chocolate cake with a molten peanut butter center. Easy to make yet stunning to serve, it’s the perfect combination of gooey, fudgy, and irresistibly decadent flavors.

Ingredients

200 g (7 oz) dark chocolate melts

100 g (3.5 oz) unsalted butter, chopped

2 eggs

2 egg yolks

1/2 cup caster sugar

2 tbsp plain flour

5 heaped tsp smooth peanut butter

Cocoa powder, for dusting

Instructions

  1. Preheat oven to 200°C (390°F) or 180°C (350°F) fan-forced. Generously grease 5 x 3/4-cup dariole moulds and dust with cocoa powder.
  2. In a microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring between each, until smooth. Let cool for 5 minutes.
  3. In a separate bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.
  4. Pour the melted chocolate mixture into the egg mixture and whisk gently until combined. Fold in the flour just until incorporated.
  5. Spoon batter into moulds until half full. Drop 1 heaped teaspoon of peanut butter in the center of each and press down gently. Cover with remaining batter until moulds are about three-quarters full.
  6. Bake for 16 minutes, until the tops are set and spring back when lightly touched. Remove from oven and rest for 1 minute.
  7. Carefully run a knife around the edges and invert onto plates. Serve immediately while centers are still molten.

Notes

Use crunchy peanut butter for added texture.

Replace peanut butter with hazelnut spread for a Nutella-style version.

Serve with vanilla ice cream or whipped cream for extra indulgence.

Prepare batter ahead and refrigerate for up to 24 hours before baking.

Unbaked cakes can be frozen for up to 1 month; bake from frozen, adding 2–3 minutes.

Nutrition

Find it online: https://chocolatecoveredamy.com/peanut-butter-chocolate-molten-lava-cake/