Molten Peanut Butter Lava Cake Tips, FAQ & printable recipe

Tips for success

For the most dramatic lava effect, serve the cakes immediately after unmolding. The centers will continue to set as they cool, so don't wait too long.

If you like a more intense peanut butter flavor, you can add a tablespoon of peanut butter to the batter itself, but this is optional.

To make the crushed peanuts extra flavorful, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool before sprinkling over the cakes. You can also use a flaky sea salt to sprinkle on top for a sweet-salty contrast.

Variations

• Chocolate Hazelnut: Replace the peanut butter with chocolate-hazelnut spread and the crushed peanuts with chopped hazelnuts. Freeze the hazelnut spread into spheres and proceed as directed.
• Salted Caramel: Instead of peanut butter, use a thick salted caramel sauce mixed with a little flour to thicken. Freeze into spheres and top with flaky sea salt after baking.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the batter and use a mint-chocolate filling. Freeze a mixture of cream cheese, powdered sugar, and mint extract into spheres.
• Espresso: Dissolve 1 teaspoon instant espresso powder in the melted chocolate mixture for a mocha flavor. Fill with a peanut butter-sphere as usual, or use a coffee-flavored filling.

Storage and make-ahead

Fridge

Store baked lava cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Freezer

Freeze unbaked ramekins (with batter and spheres) for up to 1 month. Bake from frozen, adding 2-3 minutes to the bake time.

Reheat

To reheat baked cakes, microwave on medium in 15-second bursts or warm in a 350°F oven for 5-7 minutes.

Store any leftover baked lava cakes in an airtight container in the refrigerator for up to 2 days.

To reheat, microwave on medium power in 15-second bursts until warm, or place in a 350°F (175°C) oven for 5-7 minutes. The centers will not be as molten after refrigeration, but they will still be delicious.

You can prepare the peanut butter spheres up to a week in advance and keep them frozen.

The batter can also be made ahead and refrigerated for up to 24 hours; just fill the ramekins and bake straight from the fridge, adding 2-3 minutes to the baking time. Unbaked ramekins with batter and spheres can be frozen for up to a month.

Serving ideas

Serve the lava cakes warm, directly from the ramekin or inverted onto a plate. A scoop of vanilla ice cream or a dollop of whipped cream is a classic pairing, but the cake is rich enough to stand alone.

The melted peanut butter drizzle and crushed peanuts add texture and visual appeal.

For a more elegant presentation, dust with confectioners' sugar and add a few fresh raspberries or a sprig of mint. The contrast of the dark cake, golden peanut butter, and bright garnish makes a beautiful dessert for special occasions. Enjoy immediately for the best texture.

Frequently asked questions

Recipe card

Molten Peanut Butter Lava Cake

Prep 15 minCook 13 minTotal 28 minServes 4

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup confectioners' sugar
• 4 oz dark chocolate (60-70% cacao), chopped
• 1/2 cup unsalted butter, plus more for ramekins
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 tbsp crushed roasted peanuts
• 2 tbsp melted peanut butter

Instructions

1. In a small bowl, stir together the creamy peanut butter and confectioners' sugar until smooth and well combined. Scoop out 8 tablespoons of the mixture and roll each into a 1-inch sphere. Place the spheres on a parchment-lined tray and freeze for at least 1 hour, until solid.
2. Preheat the oven to 425°F (220°C). Butter four 6-ounce ramekins generously, making sure to coat the bottom and sides well.
3. In a medium heatproof bowl, combine the chopped dark chocolate and 1/2 cup butter. Melt over a pot of simmering water or in the microwave in 30-second bursts, stirring until smooth. Let cool slightly.
4. In a large bowl, whisk the eggs, egg yolks, granulated sugar, and vanilla extract together until thick and pale, about 2 minutes. The mixture should double in volume and fall in ribbons from the whisk.
5. Pour the melted chocolate mixture into the egg mixture and fold gently with a rubber spatula until just combined. Do not overmix.
6. Sift the all-purpose flour and salt over the batter and fold gently until no streaks of flour remain. The batter will be thick and glossy.
7. Spoon about 2 tablespoons of batter into each prepared ramekin, spreading it to cover the bottom. Place a frozen peanut butter sphere in the center, then cover with the remaining batter, dividing it evenly and smoothing the tops.
8. Place the ramekins on a baking sheet and bake in the preheated oven for 13 minutes, until the edges are set and the tops are slightly puffed but the centers still look moist.
9. Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edges, then carefully invert each ramekin onto a serving plate. Let stand for another minute before serving.
10. Drizzle the melted peanut butter over the warm cakes and sprinkle with crushed roasted peanuts. Serve immediately while the centers are molten.

Contains: gluten, eggs, peanuts, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

10 g

Carbohydrates

38 g

Fat

43 g

Automatic estimate from the ingredient list, not laboratory-verified.