Chocolate Peanut Butter Lava Cakes combine two classic flavors in one deliciously ooey gooey dessert. Perfect for Valentine’s Day or any special occasion!
I’ve always had a thing for chocolate + peanut butter. I mean….who hasn’t?? It’s the original salty/sweet combo….and even though we’ve invented thousands more since, nothing quite compares to the marriage of creamy peanut butter and sweet, rich chocolate. AmIright??
I remember back in the day – like the middle school day – making chocolate + peanut butter snacks at sleepovers. The big favorite, of course? PUPPY CHOW! But eventually, we liked to take it beyond the basics. We liked to get a little more creative, have a little more fun. Apparently my friends and I had the minds of food bloggers from early on….
I remember one night in particular, when we attempted to make chocolate peanut butter pancakes. And we clearly had no idea what we were doing, so they ended up more like chocolate peanut butter lava cakes….(except the lava was more like uncooked pancake batter. NOT at all delicious.)
I’ve come a long way since then, and while I can’t guarantee I never have a flop, I can say I have a much better sense of what I’m doing. These lava cakes, for instance? It only took two tries to get the recipe just right. And by just right, I mean chocolate + peanut butter HEAVENLY! You may want to pour yourself a glass of milk for this one…..because these babies are rich and gooey and amazing. The perfect way to celebrate National Peanut Butter Day, which just happens to be TODAY!
- 1 stick + 2 Tbsp. unsalted butter
- 1/4 c. + 1 Tbsp. flour
- 1 Tbsp. cocoa powder
- 4 oz. bittersweet baking chocolate
- 1/4 c. peanut butter
- 2 Tbsp. powdered sugar
- 1/2 tsp. cinnamon
- 1/4 c. sugar
- 3 large eggs
- 1 tsp. vanilla
- Preheat oven to 425 degrees.
- Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
- Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
- Place ramekins on a sturdy baking sheet and set aside.
- In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
- In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and 1/2 tsp. cinnamon. Mix well; set aside.
- In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and 1/4 c. flour.
- Fill each ramekin about 2/3 full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
- Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
- Transfer to a wire rack and let cool 5 minutes.
- Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
- Gently wiggle each ramekin to release the cake.
- Dust with powdered sugar and serve immediately.
- *Recipe adapted from Food & Wine
In honor of this fabulous food holiday, I’ve joined together with some of my favorite food bloggers to bring you 11 amazing peanut butter recipes!
Three Ingredient Chocolate Peanut Butter Fondue // Tried and Tasty
Peanut Butter No Bake Cookies // Sugar & Soul
No-Bake Peanut Butter Pie // Dessert Now Dinner Later
Peanut Butter and Jelly Pancakes // The Love Nerds
Peanut Butter Oatmeal Cookie Granola Bites // A Kitchen Addiction
Thai Peanut Skillet Chicken // Eazy Peazy Mealz
Chocolate Peanut Butter Lava Cakes // Lemon Tree Dwelling
Peanut Butter Cheesecake Brownies // Like Mother Like Daughter
Lunchroom Peanut Butter Bars // Cupcake Diaries
Chocolate Peanut Butter Caramel Tart // A Dash of Sanity
Peanut Butter Banana Bread // One Sweet Appetite