Chocolate Lava Cakes with Cocoa Peanut Butter
Lava cakes are a chocolate dessert lovers dream come true. These lava cakes come together pretty quiclkly and take just over 10 minutes to bake! These ooey- gooey lava cakes have the best surprise in the centre- can you guess what it might be??? Well if you know me well you know it must have something to do with a nut butter. For the lava cakes I added FATSO brand's cocoa peanut butter, mmm, so so GOOD! You can never go wrong with peanut butter and chocolate. I like the middle really wobbly and paired with some vanilla ice cream and berries and you have a FANCY dessert! You will not be disappointed if you invest in buying ramekins. They are very multi- purpose. I love to have my peanut butter ganola served in these adorable little ramekins. If you make these, share you photo with me and be sure to tag me on istagram @pbonaspoon Happy Baking!
- 04/29/2021
- 6-8
- 25 min
- Print this
Ingredients
- Butter- ½ cup plus 2 tbsp for greasing ramekins
- 1 tbsp sifted cocoa powder
- 5 oz semi sweet chocolate (not chips) chopped
- 2 eggs
- 2 egg yolks
- 1 ½ cups icing sugar
- ½ cup all purpose flour
- 6-8 tbsp. (depending on number of ramekins used) of Chocolate Peanut Butter (I used FATSO brand Cocoa Peanut Butter)
Directions
- Step 1
- You will need a large rimmed baking sheet to fit the ramekins on for baking. Preheat the oven to 450 ℉
- Step 2
- Grease eight 4 oz ramekins or six, 6 oz ramekins with butter (about 2 tbsp)
- Step 3
- Dust the bottoms with cocoa powder
- Step 4
- Heat butter and chopped chocolate in a microwave safe dish in 20 second increments stirring between for about 1 minute. Continue to stir until all chocolate is melted. Set aside.
- Step 5
- In a medium size bowl beat eggs and egg yolks for about 2 minutes on medium speed.
- Step 6
- Add in the icing sugar and mix on low.
- Step 7
- Pour in the chocolate mixture and beat on low.
- Step 8
- Add in the chocolate and continue to beat on low until well combined and shiny.
- Step 9
- Place 1 tbsp of chocolate peanut butter into the middle of each ramekin.
- Step 10
- Use a medium cookie scoop and place about 2 full scoops into each ramekin.
- Step 11
- Place the ramekins onto a large rimmed baking sheet. Bake for about 11 minutes. The middle will appear soft and wobbly but the outside edges will be firm. Let the cakes sit for 5 minutes.
- Step 12
- To serve: run a sharp knife around the outside edge of the lava cake. Invert the ramekin onto a dessert plate and gently tap the top to release the cake. You can keep the cakes inverted for up to 20 minutes before serving.
- Step 13
- Store lava cakes covered at room temperature for up to 3 days if you do not want to eat right away. To make the centre like molten lava you just need to warm the lava cake in the microwave for 30 seconds before inverting
- Step 14
- Serve lava cake with a scoop of your favourite ice cream and berries.
