Peanut Butter Chocolate Molten Lava Cake

Peanut Butter Chocolate Molten Lava Cake

Ingredients:

For the Cake:

• 4 oz (115g) semi-sweet chocolate, coarsely chopped
• 1/2 cup (115g) unsalted butter
• 1 cup (120g) powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt

For the Peanut Butter Filling:

• 1/4 cup (60g) creamy peanut butter
• 2 tablespoons powdered sugar

For Garnish (optional):

• Vanilla ice cream or whipped cream
• Chocolate sauce
• Chopped peanuts

Instructions:

1. Prepare the Ramekins:
   • Preheat your oven to 425°F (220°C).
   • Grease 4 individual ramekins (6 oz size) with butter and dust them with cocoa powder to prevent sticking. Place the ramekins on a baking sheet for easy handling.
2. Make the Peanut Butter Filling:
   • In a small bowl, mix together the peanut butter and powdered sugar until smooth. Divide the mixture into 4 equal portions and shape them into small discs. Place them on a plate and freeze while preparing the rest of the recipe.
3. Prepare the Chocolate Cake Batter:
   • In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring after each, until melted and smooth. Let it cool slightly.
   • Whisk in the powdered sugar until well combined.
   • Add the eggs, egg yolks, and vanilla extract, and whisk until smooth.
   • Gently fold in the flour and salt until just combined, being careful not to overmix.
4. Assemble the Cakes:
   • Spoon a generous tablespoon of the chocolate batter into the bottom of each prepared ramekin.
   • Place one frozen peanut butter disc into the center of each ramekin on top of the batter.
   • Divide the remaining chocolate batter among the ramekins, covering the peanut butter discs completely.
5. Bake:
   • Bake the cakes in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly. The tops should be set and slightly cracked.
6. Serve:
   • Let the cakes cool in the ramekins for 1 minute. Run a knife around the edges to loosen them, then carefully invert each ramekin onto a plate.
   • Serve immediately, garnished with a scoop of vanilla ice cream or whipped cream, a drizzle of chocolate sauce, and a sprinkle of chopped peanuts, if desired.

Tips:

• Be careful not to overbake the cakes; the centers should be gooey and molten.
• You can prepare the batter and peanut butter discs in advance. Store the batter in the fridge and peanut butter discs in the freezer until ready to bake.
• For a richer flavor, use dark chocolate instead of semi-sweet chocolate.

Enjoy your decadent Peanut Butter Chocolate Molten Lava Cake with its luscious, gooey center!