Peanut Butter Chocolate Molten Lava Cakes

Peanut Butter Chocolate Molten Lava Cakes and they’re only 6 ingredients! Includes 5 non peanut butter flavor ideas.

The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.Another day, another chocolate-y dessert as we round the final stretch into Valentine’s Day! Today’s recipe for Peanut Butter Chocolate Molten Lava Cakes is actually one of my absolute favorite desserts to make…actually it is second to tomorrow’s chocolate cake made famous by David Lebovitz!

The recipe for these Peanut Butter Chocolate Molten Lava Cakes is so easy it is almost not even a whole new recipe. You simply use the recipe for the Molten Chocolate Cake from Monday (oh man that was a pretty cake!) With only 5 Ingredients and 1 bowl these Easy Chocolate Molten Lava Cakes will be in your oven in less than 10 minutes and on your table in less than 30!and add one simple ingredient to it!

There is really just one trick to this cake that makes the center so perfectly molten. Put the peanut butter in the freezer! In the oven it will melt but not bake into the cake! Another note about the peanut butter, it works best with non homemade/freshly ground peanut butter. Something from a jar, preferably smooth or it will look weird all melted.

You can also skip the powdered sugar if you would like but your filling will be a bit more solid, the sugar aids in melting and also tempers the strong flavors a bit. The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.

I know peanut butter can be a controversial ingredient for a large group of people. So in the interest of giving you the most options since you may have an allergy to peanuts or just want a different flavor, I do have some peanut butter alternatives for you too!

  • Use cookie butter (Trader Joe’s version of this is AMAZING, much less in the store – I linked you for the info on the product)
  • Use jam or jelly. Since this is hard to roll into a ball, I would suggest doing it in an ice-cube tray, then break the cube in half (or get this sphere ice cube tray I am obsessed with and make other candies in!)
  • Nutella (Yes I know what you’re thinking it is already chocolate…but you and I both know Nutella is not JUST chocolate.
  • White Chocolate Ganache
  • Use some red candy melts (or any other color but buy these in store, the price on Amazon is much higher) for a fun colorful center that isn’t flavored.
  • Frozen berry coulis! Put fresh berries in a food processor (hands down my favorite kitchen electric, I have had this machine for over 7 years and have used it at home and for clients. I couldn’t recommend it more) with a bit of sugar – to taste – and make it into a fresh sauce. Freeze in the ice-cube tray I mentioned above and pop it into the cake. The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.

Pin this recipe now to remember it later

Pin Recipe

Peanut Butter Chocolate Molten Lava Cakes

The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes alternate non peanut butter flavor ideas.
Yield 6
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Mix ¾ cup peanut butter with ¾ cup powdered sugar.
  • Roll the sweetened peanut butter into 6 balls and put in the freezer for an hour or longer. (The longer the better but hey any length of time is better than nothing).
  • Preheat the oven to 400 degrees
  • Butter your ramekins, I used a large muffin tin.
  • Melt the butter and chocolate in a microwave safe bowl in 30 second increments until smooth.
  • Let the chocolate cool for a couple of minutes, then add in the powdered sugar, whole eggs and yolks and mix.
  • Sift in the flour and mix until just combined.
  • Add half the batter evenly to the muffin tins and gently put the peanut butter balls into the middle of each one. Spoon on the remaining batter into each well evenly.
  • Bake for 12-14 minutes or until the sides are set and the middle is still slightly jiggly.
  • Let them rest for a minute then add a cookie sheet on top of the muffin tin then flip over.
  • Using a spatula slide it under the cake carefully and transfer to your plate.
  • Dust with cocoa powder, top with dollop of whipped cream and chopped chocolate wafers.

Nutrition

Calories: 747kcal | Carbohydrates: 67g | Protein: 14g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 162mg | Sodium: 311mg | Potassium: 458mg | Fiber: 5g | Sugar: 51g | Vitamin A: 655IU | Calcium: 58mg | Iron: 3.8mg
Keyword: chocolate lava cake, Peanut Butter Chocolate Molten Lava Cakes

The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.

The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.
The perfect Peanut Butter Chocolate Molten Lava Cake and the whole darn thing is just 6 ingredients! Includes 5 alternate non peanut butter flavor ideas.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Trying this today!
    Maybe I’m not reading the recipe correctly, but where/when do you add the other 1cup of powdered sugar?
    Thanks!

    1. Hi Heather! Sorry for the delay in responding and somehow leaving out the powdered sugar in the directions! I add the part not used in the peanut butter to the mix with the eggs.

  2. Oh my god, Sabrina. I absolutely HAVE to make this for Valentine’s Day. A little salt over the op of the warm cake would really send my hubby over the moon! Question though: you don’t mention in the recipe how to add the peanut butter ball. Do you do that before it goes in the oven, or halfway through cooking? Just want to make sure that peanut butter gets in there–and then in my belly! :o)

  3. Peanut butter and chocolate is my favorite flavor combination of all. I love that you also gave alternatives, there are so many versions I want to try!

  4. Wow this looks amazing! I have had molten lava but never with peanut butter and now I am wondering why? I want to try this recipe asap for a special occasion,like a Tuesday! i know my entire family will love it!

  5. This recipe looks amazing and so delicious. I will have to get the ingredients i need so i can make it on the weekend.

  6. Peanut butter, oozing out of a chocolate cake. Come on – that’s BRILLIANT! Those look AMAZING! thank you!

  7. This looks so amazing and perfect for PB lovers like myself! I have never made molten lava cake but I really should!

  8. Oh my goodness! You have just created perfection in my eyes! This looks absolutely divine! I wish I had one too many of these sitting in front of me right now!

    1. Thanks! I have a sweet tooth lurking in this house too – a lot of them went missing shortly after they were baked!

  9. I never knew that you could get PB to ooze like that but I am totally in!!! It’s like a grown up PB cup that is glamourous to eat:)

    1. Thanks for the compliment! I didn’t really think of it as a grown-up peanut butter cup, but now that you mention it, they are kinda similar!

  10. I can’t even begin to tell you have delicious that looks! I love chocolate cake and peanut butter…I bet the duo is fantastic!

  11. Oh, dear heavens. I love peanut butter probably more than chocolate, but put the two together and I may just voluntarily put myself in a sugar coma.

  12. Oh my goodness does this look delicious! I love all the options you included for different flavors. I still think I’d choose peanut butter though. Yummy!