Recipe courtesy of Mary Berg
Chocolate Peanut Butter Lava Cake
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 48 g
- Saturated Fat
- 25 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 36 g
- Protein
- 13 g
- Cholesterol
- 221 mg
- Sodium
- 177 mg
A quick and easy dessert to make that’s overflowing with the ultimate dessert duo: chocolate and peanut butter.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 722
- Total Fat
- 48 g
- Saturated Fat
- 25 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 36 g
- Protein
- 13 g
- Cholesterol
- 221 mg
- Sodium
- 177 mg
Ingredients
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Directions
Special equipment:
four 5- to 6-ounce ramekins- Heat your oven 400 degrees F and set four 5- to 6-ounce ramekins on a sheet pan.
- In a small saucepan, melt the butter over low heat. Using a pastry or basting brush, use a bit of the melted butter to grease the bottom and sides the ramekins. Add 1 teaspoon of the cocoa to each and tip and tap the ramekins so that the cocoa coats the entire inside, then dump out any excess.
- Add the chocolate to a medium bowl. Turn the heat up under the butter to medium and, when it begins to bubble, remove the butter from the heat and pour over the chocolate. Set aside for 5 minutes to allow the chocolate to melt, and then whisk until smooth.
- Meanwhile, add the sugar, eggs and egg yolks to a large bowl and, using a hand mixer, beat together until pale yellow and thickened, about 2 minutes. Sift over the flour and salt and gently fold to combine.
- Pour in the chocolate mixture and fold together just until combined. Divide the batter among the ramekins and plop 1 tablespoon of the peanut butter in the center of each. Press the peanut butter down into the center so that it is covered by the batter.
- Bake until the tops are matte, the edges pull away from the sides but the center is still wobbly, 11 to 13 minutes.
- Allow the cakes to cool for 1 minute, then loosen the sides of each with a butter knife and place a plate on top. Quickly flip the cakes over and remove the ramekins. Alternatively, you can serve these cakes in their ramekins.
- Serve immediately with a scoop of ice cream.
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