Chocolate Peanut Butter Lava Cakes

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 4 oz Baking chocolate, bittersweet
  • 1/2 tsp Cinnamon
  • 1 tbsp Cocoa powder
  • 5/16 cup Flour
  • 2 tbsp Powdered sugar
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 stick 2 tbsp. unsalted butter, unsalted

Found on lemontreedwelling.com

Description

Ingredients

• 1 stick + 2 Tbsp. unsalted butter
• ¼ c. + 1 Tbsp. flour
• 1 Tbsp. cocoa powder
• 4 oz. bittersweet baking chocolate
• ¼ c. peanut butter
• 2 Tbsp. powdered sugar
• ½ tsp. cinnamon
• ¼ c. sugar
• 3 large eggs
• 1 tsp. vanilla

Directions

• Preheat oven to 425 degrees.
• Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
• Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
• Place ramekins on a sturdy baking sheet and set aside.
• In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
• In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside.
• In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and ¼ c. flour.
• Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
• Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
• Transfer to a wire rack and let cool 5 minutes.
• Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
• Gently wiggle each ramekin to release the cake.
• Dust with powdered sugar and serve immediately.
• *Recipe adapted from Food & Wine