Desserts · Part 3 of 3: Tips & recipe card

Molten Chocolate Peanut Butter Skillet Lava Cake Tips, FAQ & printable recipe

Name: Molten Chocolate Peanut Butter Skillet Lava Cake
Prep time: 15 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 150 g dark chocolate (70% cacao), chopped; 100 g unsalted butter, plus more for the skillet; 1/2 cup granulated sugar; 2 large eggs; 2 large egg yolks; 40 g all-purpose flour; 1/4 cup creamy peanut butter, frozen into a sphere; Sea salt flakes, for topping, to taste; Vanilla ice cream, for serving

By Clara Weller · Oct 23, 2026

Molten chocolate peanut butter lava cake in a mini cast iron skillet with vanilla ice cream and sea salt.

Prep: 15 min
Cook: 13 min
Total: 33 min
Serves: 2

Includes 5 min resting

Tips for success

For the best molten center, freeze the peanut butter in a small scoop or spoon and keep it in the freezer until the moment you assemble the cakes.

This ensures it stays solid during baking and melts slowly as the cake rests. If you’re making multiple batches, freeze several spheres ahead of time and store them in a zip-top bag.

Serve the lava cakes immediately after the rest time—waiting too long will let the center set.

If you want extra drama, place the skillet on a small plate and give it a gentle shake to show the jiggle before digging in. Pair with a strong coffee or a glass of cold milk to balance the richness.

Variations

Salted Caramel Lava: Replace the peanut butter with a frozen ball of soft caramel (or dulce de leche). After baking, top with flaky sea salt and a drizzle of caramel sauce. The caramel will flow out with the chocolate for a sweet and salty treat.
Hazelnut Chocolate Lava: Swap the peanut butter for a frozen ball of chocolate-hazelnut spread (like Nutella). The hazelnut flavor pairs beautifully with dark chocolate. Add a sprinkle of chopped toasted hazelnuts on top for extra crunch.
Mint Chocolate Lava: Add 1/2 teaspoon of peppermint extract to the chocolate batter. Use a frozen ball of mint chocolate chip ice cream instead of peanut butter. Bake as directed and serve with a dollop of whipped cream and crushed peppermint candy.
Espresso Chocolate Lava: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water and add to the batter. Use a frozen ball of coffee-flavored buttercream or a mixture of cream cheese and espresso. The coffee enhances the chocolate flavor and adds depth.

Storage and make-ahead

Fridge: Store leftover lava cakes in an airtight container in the refrigerator for up to 2 days. The center will set upon cooling.
Freezer: Freeze baked and cooled lava cakes in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 8-10 minutes or microwave on medium for 30 seconds. The center will not be molten but the cake will be warm and fudgy.

Store leftover lava cakes (if any) in an airtight container in the refrigerator for up to 2 days. To reheat, microwave on medium power for 20-30 seconds or place in a 350°F (175°C) oven for 5 minutes, until warm.

Note that the center will not be molten after refrigeration, but the cake will still be delicious.

You can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. When ready to bake, let it sit at room temperature for 20 minutes, then assemble with the frozen peanut butter and bake as directed. The peanut butter spheres can be frozen up to 1 month ahead.

Serving ideas

Serve the lava cake warm, straight from the skillet, with a generous scoop of cold vanilla ice cream. The contrast between the hot, gooey center and the cold, creamy ice cream is the highlight. Sprinkle with flaky sea salt just before serving to enhance the chocolate and peanut butter flavors.

For a special presentation, place the skillet on a small wooden board or plate. You can also add a drizzle of warm chocolate sauce or a dusting of powdered sugar, though the recipe is perfect as is.

This dessert is best enjoyed immediately, so gather everyone around the table before you break into it.

Frequently asked questions

Can this recipe be made without a cast iron skillet?

Yes, you can use oven-safe ramekins or a muffin tin. Butter them well and adjust the baking time slightly—ramekins may need 11-13 minutes, while muffin tins may need 10-12. The key is to check for the jiggle in the center. The cast iron gives a crispier edge, but any oven-safe dish works.

Why does the peanut butter sink to the bottom?

The peanut butter should be frozen solid before adding it to the batter. If it’s too soft, it will sink or melt into the batter. Freeze the peanut butter in a small scoop or ball for at least 2 hours. Also, make sure to cover it completely with batter so it stays in the center.

How do you know when the lava cake is done?

The cake is done when the edges are firm and puffed, and the center has a slight wobble when you gently shake the skillet. A toothpick inserted near the center should come out with moist crumbs, not raw batter. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

Can the batter be made ahead of time?

Yes, the batter can be prepared up to 24 hours in advance and stored in the refrigerator. Let it sit at room temperature for 20 minutes before baking. The frozen peanut butter spheres can also be made ahead and kept in the freezer for up to a month.

What if the center is too runny or too set?

If the center is too runny, the cake was underbaked—put it back in the oven for 1-2 minutes. If it’s too set, it was overbaked. The perfect lava cake has a set exterior and a soft, flowing center. Adjust the baking time based on your oven and the size of your skillets.

Recipe card

Molten Chocolate Peanut Butter Skillet Lava Cake

Prep 15 minCook 13 minRest 5 minTotal 33 minServes 2

Ingredients

150 g dark chocolate (70% cacao), chopped
100 g unsalted butter, plus more for the skillet
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
40 g all-purpose flour
1/4 cup creamy peanut butter, frozen into a sphere
Sea salt flakes, for topping, to taste
Vanilla ice cream, for serving

Instructions

Set a double boiler or a heatproof bowl over a pot of gently simmering water. Add the chopped dark chocolate and butter. Stir occasionally until completely melted and glossy. Remove from heat and let cool slightly.
Whisk the granulated sugar into the chocolate mixture until fully incorporated. Add the eggs and egg yolks one at a time, whisking well after each addition until the batter is thick and glossy.
Sprinkle the all-purpose flour over the batter and fold with a rubber spatula until just combined. Do not overmix; a few streaks are fine.
Generously butter the inside of two mini cast iron skillets (about 5 inches each). Divide half of the chocolate batter evenly between the skillets, spreading it to cover the bottom.
Place a frozen sphere of creamy peanut butter (about 2 tablespoons each) in the center of each skillet, pressing it gently into the batter.
Spoon the remaining batter over the peanut butter, covering it completely. Smooth the tops with a spatula.
Preheat the oven to 400°F (200°C). Place the skillets on a baking sheet and bake for exactly 13 minutes. The edges should be firm and puffed while the center still moves gently when the skillet is shaken.
Remove from the oven and let rest for 5 minutes. Sprinkle with sea salt flakes and top with a scoop of cold vanilla ice cream.

Contains: gluten, eggs, milk, peanuts

Estimated nutrition per serving

Calories: 620
Protein: 10 g
Carbohydrates: 45 g
Fat: 46 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.