Peanut Butter Chocolate Lava Cakes

By Sally's Baking Recipes · 35 min

Ingredients

Instructions

1. Spray four 6-ounce ramekins with nonstick spray and dust them with cocoa powder so the cakes release cleanly later.
2. Preheat the oven to 425°F (218°C).
3. Coarsely chop the chocolate. Put the butter in a medium heatproof bowl, add the chopped chocolate on top, and microwave on high in 10-second bursts, stirring after each, until completely smooth. Set aside.
4. Whisk the flour, confectioners' sugar and salt together in a small bowl. In another small bowl, whisk the eggs and egg yolks until combined.
5. Pour the flour mixture and the eggs into the chocolate bowl and stir slowly with a silicone spatula or wooden spoon. Break up any lumps gently with a whisk. The batter will be slightly thick.
6. Spoon the batter evenly into the prepared ramekins. Top each with peanut butter (about 2 teaspoons per cake) and press it slightly into the batter with a spoon; some may stay exposed.
7. Set the ramekins on a baking sheet and bake for 12-13 minutes, until the sides look solid and firm. The tops may still look slightly soft.
8. Cool for 1 minute, then cover each ramekin with an inverted plate and flip over, using oven mitts. The cakes should release easily. Serve immediately.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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