Peanut Butter Chocolate Lava Cakes

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So, this is officially the easiest fancy dessert that you can make. Seriously, it’s SO fast. You serve them warm out of the oven, so you really don’t need to do anything until 30 minutes before you serve them. Plus, they are amazing—a  9 if you like peanut butter. This only makes 4, so keep that in mind.

Peanut Butter Chocolate Lava Cakes
  • 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 1/2 cup (60g) confectioners' sugar I did 1/3 cup and it was plenty sweet. You could EASILY do 1/4 cup or probably even 3 Tbs.
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake ) I used more than this, probably 1 Tbs. per cake
  • optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling

https://sallysbakingaddiction.com/peanut-butter-chocolate-lava-cakes/

You melt the chocolate and butter together. In a different bowl, you put your dry ingredients and mix them (sift your powdered sugar to avoid lumps). In another one, put your eggs.  Then, pour everything together and mix with a wooden spoon ( I did the eggs first so I didn’t overwork the flour). Put them in your 4 ramekins (6 oz.), I greased mine with shortening and dusted them with cocoa powder first. You dollop the peanut butter on top of the batter and kind of push it down a bit with a knife. Then, you put all 4 on a cookie sheet and bake at 425 for 12-13 minutes. The edges will look set, but maybe not the centers and that’s ok. I overbaked mine a tad, so 12 minutes really was good enough. You invert them after you let them sit for 1 minute and then eat soon after.

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