Best Ever Peanut Butter Chocolate Molten Cakes Recipes

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PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE



Peanut Butter Chocolate Molten Lava Cake image

This luxurious looking dessert is so simple to make! The two key things to ensure you do are: 1) grease and dust the mould so they slip out easily when you turn them out onto a plate; and 2) don't overfill the mould! You don't need to use expensive chocolate for this. And though I made these in dariole moulds, you can make these in ramekins or even a muffin tin.

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 23m

Number Of Ingredients 8

7 oz / 200g dark chocolate melts ((note 1))
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)

Steps:

  • 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!

Nutrition Facts : ServingSize 118 g, Calories 493 kcal, Carbohydrate 43.9 g, Protein 8.9 g, Fat 32.5 g, SaturatedFat 19 g, Cholesterol 182 mg, Sodium 192 mg, Fiber 1.6 g, Sugar 38.3 g

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES



Best Ever Peanut Butter Chocolate Molten Cakes image

Make and share this Best Ever Peanut Butter Chocolate Molten Cakes recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 4 molten cakes, 8 serving(s)

Number Of Ingredients 7

4 semi-sweet chocolate baking squares
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 tablespoons flour
1/4 cup smooth peanut butter

Steps:

  • Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
  • Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
  • Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
  • Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
  • Invert cakes onto dessert plates. Cut in half to serve.

GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT



Giant Chocolate-Peanut Butter Molten Bundt image

Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for greasing the pan
2 3/4 cups all-purpose flour (see Cook?s Note)
1 teaspoon baking powder
1 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3/4 cup vegetable oil
5 large eggs
1 tablespoon pure vanilla extract
1 cup milk
1/4 cup unsweetened cocoa powder
2 1/4 cups creamy peanut butter
8 ounces semisweet chocolate, chopped
2 tablespoons coconut oil
1/2 cup honey roasted peanuts, chopped
1/2 cup chocolate sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
  • Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
  • Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.

PEANUT BUTTER CHOCOLATE CAKE



Peanut Butter Chocolate Cake image

Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 18

2 large eggs
1 cup whole milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brewed coffee, room temperature
PEANUT BUTTER FROSTING:
3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.

AMAZING PEANUT BUTTER-CHOCOLATE MOLTEN CAKE



Amazing Peanut Butter-Chocolate Molten Cake image

Chocolate cake + peanut butter + an ooey-gooey center = a chocolate molten cake that's everyone's new favorite dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 45m

Yield 10 servings

Number Of Ingredients 11

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. creamy peanut butter
2 Tbsp. brown sugar
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 425°F.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
  • Pour half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
  • Bake 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PEANUT BUTTER AND CHOCOLATE CAKE II



Peanut Butter and Chocolate Cake II image

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Provided by BRENDABOWEN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
  • In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 93.1 g, Cholesterol 31.7 mg, Fat 36.7 g, Fiber 3 g, Protein 10.1 g, SaturatedFat 7.1 g, Sodium 445.9 mg, Sugar 72.5 g

MOLTEN PEANUT BUTTER AND CHOCOLATE FONDANT CAKES



Molten Peanut Butter and Chocolate Fondant Cakes image

These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.

Provided by Donna Hay

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Peanut Butter     Small Plates

Yield 4 Servings

Number Of Ingredients 10

7 ounces dark chocolate, chopped
7 tablespoons unsalted butter, chopped
2 eggs
2 egg yolks
1/2 cup superfine sugar
1/4 cup all-purpose flour, sifted
8 tablespoons smooth peanut butter
Cocoa powder, for dusting
Special equipment:
Four (1-cup) dariole molds (or other 1-cup baking molds)

Steps:

  • Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
  • Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16-18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.

CHOCOLATE PEANUT BUTTER VOLCANO CAKE



Chocolate Peanut Butter Volcano Cake image

Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!

Provided by DRFISH

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

cooking spray
¾ cup chopped peanuts
1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ¼ cups water
3 eggs
½ cup vegetable oil
8 peanut butter cups, chopped
3 ½ cups confectioners' sugar, divided
1 (8 ounce) package cream cheese, softened
½ cup peanut butter
¼ cup butter
½ cup milk
¼ cup cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spread chopped peanuts on the bottom of the baking pan.
  • Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
  • Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
  • Pour glaze over baked cake; glaze will pool in cream cheese craters.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g

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