Peanut Butter Chocolate Molten Lava Cake Recipes

CHOCOLATE PEANUT BUTTER LAVA CAKE RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add dark chocolate and butter, and microwave at 15-second intervals, stirring after each interval until fully melted.
• Preheat oven to 425˚F (220˚C).
• In a medium mixing bowl, whisk together eggs, sugar and vanilla, then pour in the chocolate mixture.
• Grease the inside of 4 ramekins with butter and lightly dust with cocoa powder.
• Place one ¼ cup (60 ml) scoop of batter into each ramekin, then follow with a small scoop of peanut butter (about 2 tbsp) in the center of each ramekin. Finish with another ¼ cup (60 ml) scoop of the batter.
• Bake at 425˚F (220˚C) for 10-12 minutes, or until sides are firm and center is soft.
• Using a kitchen towel to hold the ramekin, place the serving plate on top of the ramekin and turn the lava cake out onto the plate (gently shaking the ramekin if needed) until the cake comes out.
• Enjoy!

PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE

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!

BEST EVER PEANUT BUTTER CHOCOLATE MOLTEN CAKES

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.