Peanut Butter Chocolate Lava Cakes
We’ve said it before and we’ll say it again: there’s nothing quite like the combination of peanut butter and chocolate. These molten lava cakes with PB2 Crunchy are the key to your sweet tooth craving. They can be whipped up in little to no time and will pack a punch filled with ooey, gooey chocolate.
- 2/3 cup semi-sweet chocolate chips
- 7 tablespoons butter
- 1/3 cup all-purpose flour
- 1 cup confectioners’ sugar
- 2 whole eggs
- 2 egg yolks
- 3/4 teaspoon vanilla
- 5 tablespoons PB2 Crunchy Powdered Peanut Butter
- 3 tablespoons water
- 2 teaspoons water
Peanut Butter Drizzle
- 3 tablespoons PB2 Crunchy Powdered Peanut Butter
- 2 tablespoons plus 1 ½ teaspoons water (enough to make a PB2 Crunchy Powdered Peanut Butter a drizzly consistency.)
- 4 scoops vanilla ice cream
- chocolate sauce
Preheat oven to 425°F, and spray (4) 6-oz ramekins by spraying them generously with cooking spray.
In a medium microwavable bowl, melt the chocolate chips and butter in a microwave for 30 seconds. Stir, and repeat melting for 30 second increments until chips are completely melted and mixture is completely smooth when combined.
Whisk in the flour and confectioners’ sugar, scraping down the sides of the bowl.
Whisk in the eggs, egg yolks, and vanilla. Mix until completely combined and smooth. Batter will be somewhat thick. Fill each ramekin 2/3 full.
Mix the peanut butter filling by whisking together the 5 tablespoons of PB2 Crunchy Powdered Peanut Butter with the 3 tablespoons + 2 teaspoons of water.
Place one tablespoon of peanut butter on top of each ramekin. Evenly divide the remaining cake batter over the 4 ramekins to cover the peanut butter.
Place the ramekins onto a baking sheet and place into the oven to bake for 11 minutes. When done, the edges will be firm and set while the middle will be slightly wiggly.
Run a knife around the outer edges to loosen the cake from the sides and let sit for one minute. Place a ramekin onto an oven mitt (they will still be VERY hot!) and put a small serving plate on top of the ramekin. Invert the ramekin, and gently jiggle to release the cake onto the dish.
Peanut Butter Drizzle
In a small bowl, mix the 3 tablespoons PB2 Crunchy Powdered Peanut Butter with 2 tablespoons water. Add an additional 1 ½ teaspoons water to form a drizzly consistency.
Top each cake with a scoop of vanilla ice cream, if desired and using a spoon, drizzle with peanut butter sauce and chocolate sauce.
We hope you enjoy these Peanut Butter Chocolate Lava Cakes from 365 Days of Baking. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.