Olympic Peanut Butter Lava Cakes
Warm, gooey chocolate with a molten peanut butter core—this dessert is quick to make and impressively delicious, perfect for date nights or entertaining.
Ingredients
For the Cakes
- 1/2 cup unsalted butter Use high-quality European-style butter for a richer mouthfeel.
- 1 cup bittersweet chocolate chips Choose 60–70% cocoa for the best flavor and texture.
- 2 large eggs Room-temperature eggs result in better emulsification.
- 2 large egg yolks Extra yolks add richness and help create creamy molten centers.
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour Avoid overmixing to keep cakes tender.
- 1/4 cup creamy peanut butter Use smooth peanut butter for a consistent flow.
- Pinch pinch salt Enhances flavor.
- for dusting powdered sugar For serving, optional.
- for serving ice cream or whipped cream Optional for extra richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour.
- In a microwave-safe bowl, melt the unsalted butter and bittersweet chocolate chips in 30-second intervals until fully melted.
- In another bowl, whisk the eggs, egg yolks, and granulated sugar until thick and pale.
- Stir the melted chocolate into the egg mixture, folding gently until combined.
- Fold in the flour, peanut butter, and salt until just combined, being careful not to overmix.
- Divide the batter evenly among the ramekins, filling each about 3/4 full.
Baking
- Bake in the preheated oven for 12–14 minutes until the edges are firm but the centers are soft.
- Let cakes cool for 1 minute, run a knife around the edge, and invert onto plates.
Serving
- Dust with powdered sugar and serve warm with ice cream or whipped cream if desired.
Notes
For best results, use room-temperature eggs and avoid overmixing after adding flour. Store leftovers in the fridge for up to 3 days.