Chocolate peanut butter lava cakes

Get ready to satisfy your sweet tooth in record time with my ooey gooey, chocolate peanut butter lava cakes.

Credit: Mary Makes It Easy

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 112 g (½ cup) unsalted butter
• 4 tsp cocoa powder
• 100 g dark chocolate, finely chopped
• ½ cup (100 g) sugar
• 2 eggs
• 2 egg yolks
• ¾ cup (97 g) flour
• ¼ tsp kosher salt
• ¼ cup (3 tbsp) smooth peanut butter
• Vanilla ice cream, to serve

Instructions

1. Heat your oven 200°C (400F°) and set four 150-185 ml (5-6 oz) ramekins on a baking tray (sheet pan).
2. 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 a teaspoon of cocoa to each and tip and tap the ramekins so that the cocoa coats the entire inside then dump out any excess.
3. 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 then whisk until smooth.
4. Meanwhile, add the sugar, eggs, and egg yolks to a large bowl and, using a hand mixer, beat together for 2 minutes or until pale yellow and thickened. Sift over the flour and salt and gently fold to combine.
5. Pour in the chocolate mixture and fold together just until combined. Divide the batter between the ramekins and plop a quarter of the peanut butter in the centre of each. Press the peanut butter down into the centre so that it is covered by the batter.
6. Bake for 11 to 13 minutes or until the tops are matte, the edges pull away from the sides, but the centre is still wobbly.
7. 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.
8. Serve immediately with a scoop of ice cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.