Peanut Butter Chocolate Lava Cakes

• Refrigerated

  • 2 Egg yolks, large
  • 2 Eggs, large

• Condiments

  • 8 tsp Peanut butter, creamy

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 cup Confectioners' sugar
  • 1/8 tsp Salt
  • 6 oz Semi-sweet chocolate, high quality

• Dairy

  • 1/2 cup (115g; 1 stick unsalted butter, unsalted

• Other

  • four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins2

Found on sallysbakingaddiction.com

Description

Ingredients

• 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
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake)1
• optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling
• four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)2

Directions

• Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 6. Preheat oven to 425°F (218°C). Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside. Whisk the flour, confectioners sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick. Spoon chocolate batter evenly into each prepared ramekin. Top with peanut butter and use a spoon to slightly press it down into the batter. Some may still be exposed-- see photo above for a visual. Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. Top with ice cream and melted peanut butter and/or chocolate syrup for serving, if desired. Serve immediately. Make ahead tip: This batter can be prepared through step 4 ahead of time. Cover tightly and keep in the refrigerator for up to 1 day. Allow to come to room temperature before continuing with step 5.