A molten center, rich chocolate, and a surprise peanut butter heart—this dessert is small but makes a statement.
It takes less than 30 minutes from start to plate, yet feels wildly indulgent.
Perfect for date nights, last-minute guests, or when you need a seriously comforting bite.
Try it with a scoop of vanilla or a dusting of powdered sugar and watch faces light up.
Why You’ll Love This Olympic Peanut Butter Lava Cakes
– Fast 30-minute dessert that looks gourmet.
– Silky chocolate exterior with a molten peanut butter core.
– Uses pantry staples you likely already have.
– Individual portions make serving and presentation easy.
– Incredible contrast of hot cake and creamy center.
– Easy to scale up or down for two or a dozen.
The texture is a crisp, slightly set edge with a warm, flowing center that spills when cut open. The peanut butter adds savory richness and a contrasting creaminess that keeps the chocolate from feeling one-note. Each spoonful hits bittersweet chocolate, buttery cake, and the nutty, salty peanut butter center.
"Five stars — I made these for a last-minute dinner and everyone thought I’d spent hours. Gooey, elegant, and so addictive."
Key Ingredients for Olympic Peanut Butter Lava Cakes
Unsalted butter — The butter is the backbone for mouthfeel and helps the batter flow. Use high-quality unsalted butter for a clean, rich flavor and to control salt levels. Substituting with salted butter will make the cake noticeably saltier; if you must, omit any added pinch of salt.
Semi-sweet chocolate chips — Chocolate chips melt reliably and deliver balanced sweetness with cocoa depth. For best results, choose good-quality chips or chopped chocolate labeled 60–70% cacao. Replacing with milk chocolate yields a sweeter, less intense lava; dark chocolate (70%+) will be more bitter and can tighten the texture slightly.
Creamy peanut butter — The peanut butter creates the molten center and flavor contrast. Choose a smooth, spreadable paste with minimal oil separation for a uniform spoonable center. Natural, runny peanut butter will thin out and may seep into the batter; if you use it, stir well and consider chilling spoonfuls briefly before assembling.
Full Ingredient List for Olympic Peanut Butter Lava Cakes
– 1/2 cup unsalted butter
– 1 cup semi-sweet chocolate chips
– 1 cup powdered sugar
– 2 large eggs
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/3 cup all-purpose flour
– 1/2 cup creamy peanut butter
– Pinch of salt
Step-by-Step Instructions for Olympic Peanut Butter Lava Cakes
Step 1: Preheat and prep ramekins
Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter, then lightly dust with flour, tapping out excess. Properly greased and floured ramekins ensure a clean release and an attractive inverted cake.
Pro Tip: The ramekins should gleam with butter and have an even flour halo — no bare spots.
Step 2: Melt butter and chocolate
Combine the 1/2 cup unsalted butter and 1 cup semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between bursts until completely smooth. Let the chocolate mixture cool briefly so it won’t cook the eggs in the next step.
Pro Tip: The mixture should look glossy and pourable, with no visible chocolate lumps.
Step 3: Whisk in powdered sugar
Whisk 1 cup powdered sugar into the cooled chocolate until evenly incorporated and glossy. This step dissolves the sugar and creates a smooth batter base. Aim for a homogeneous, slightly thick consistency.
Pro Tip: It should look satiny and lightened, not grainy — if grainy, whisk a bit longer.
Step 4: Add eggs, yolks, vanilla, and salt
Add the 2 large eggs and 2 large egg yolks one at a time, stirring vigorously after each addition. Then stir in 1 teaspoon vanilla extract and a pinch of salt. The eggs add structure while keeping the center molten when baked just right.
Pro Tip: The batter will thicken and shine; it should feel smooth and pourable, not lumpy.
Step 5: Fold in flour gently
Gently fold 1/3 cup all-purpose flour into the batter until just combined. Avoid overmixing to keep the crumb tender and the center liquid. A few streaks are okay until the final gentle fold finishes the job.
Pro Tip: The batter should be thick enough to coat a spoon but still flow slowly when tipped.
Step 6: Assemble with peanut butter center
Pour half the batter into the prepared ramekins. Add a spoonful (about a tablespoon) of creamy peanut butter into the center of each. Cover with the remaining batter so the peanut butter is fully encased. This creates the molten pocket that surprises when cut.
Pro Tip: The batter surface should be smooth with a small domed top; the peanut butter should be hidden but centered.
Step 7: Bake until edges set
Bake for 12–14 minutes. Look for firm edges and a center that still looks soft and slightly jiggly when you gently shake the ramekin. Timing varies by oven, so check at 12 minutes and adjust in small increments.
Pro Tip: The edges will be matte and set while the center remains glossy and slightly domed.
Step 8: Cool briefly, invert, and serve
Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edges, invert onto plates, and serve immediately so the center flows hot. Garnish as desired with powdered sugar, ice cream, or flaky sea salt.
Pro Tip: The cake should release cleanly and the center should ooze molten peanut butter-chocolate when cut.
Expert Tips for Olympic Peanut Butter Lava Cakes
– Temperature tip: Use a hot oven (425°F) to set the edges quickly while leaving the center molten; lower temps will bake through the center.
– Timing tip: Start checking at 12 minutes; 1–2 minutes changes the center dramatically.
– Texture troubleshooting: If the center is too set, reduce bake time by 30–60 seconds next batch. If too runny, add 30–45 seconds.
– Egg handling: Room-temperature eggs incorporate more easily and yield a silkier batter; avoid cold eggs straight from the fridge.
– Equipment tip: Use identical-sized ramekins for even baking; different sizes will require time adjustments.
– Peanut butter tip: If using natural peanut butter, chill spoonfuls on parchment for 10 minutes so they stay intact and centered.
– Common mistakes: Overmixing after adding flour creates a cakier interior rather than molten. Greasing only the bottoms (not sides) can make inversion stick.
– Presentation tip: Warm plates slightly before inverting to keep the center flowing longer during service.
Storage & Freezing for Olympic Peanut Butter Lava Cakes
Refrigerator: Store cooled, unbaked batter or baked cakes covered in an airtight container. Baked cakes keep well for up to 2 days in the fridge. Reheat gently and serve immediately.
Freezer: For make-ahead convenience, assemble cakes in ramekins, cover tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before baking, or bake from frozen adding 2–4 extra minutes to the bake time.
Thawing: If frozen after baking, thaw in the fridge for 12–24 hours. Reheat in a 350°F oven for 6–8 minutes until warm through; avoid the microwave unless you want a compromised texture.
Reheating: Reheat individual inverted cakes at 350°F for 5–8 minutes to regain molten center warmth. If the center has fully set, a few extra minutes will soften but won’t recreate a truly molten core.
Best containers: Use shallow airtight containers for baked cakes and heavy-duty freezer bags or wrapped ramekins for assembly storage. Label with dates.
Variations & Substitutions for Olympic Peanut Butter Lava Cakes
Dark-chocolate center: Swap semi-sweet chips for 70% dark chocolate and use a salty almond butter center. Expect a more bitter, sophisticated flavor and slightly firmer texture. The contrast with salty almond butter is intense and grown-up.
Nutella lava cakes: Replace the peanut butter spoonful with a teaspoon of Nutella or chocolate-hazelnut spread. The result is sweeter, silkier, and hazelnut-forward — ideal for chocolate lovers who prefer a sweeter, smoother center.
Salted caramel core: Use a spoonful of thick salted caramel sauce instead of peanut butter. You’ll get a glossy, buttery core that pairs beautifully with semi-sweet chocolate and a sprinkle of flaky sea salt on top.
Mini crowd-pleasers: Use a cupcake tray or smaller 4-ounce ramekins and reduce bake time by 2–3 minutes. Smaller cakes bake quicker with a higher edge-to-center ratio but retain the molten heart.
Frequently Asked Questions About Olympic Peanut Butter Lava Cakes
Q1: How can I tell when the lava cake is done without cutting it?
A1: Gently jiggle the ramekin; the outer area should be set and the center should wobble slightly like a firm custard. The top will be matte, not shiny. Overbaking is the most common cause of a non-molten center.
Q2: Can I make these ahead for a dinner party?
A2: Yes. Assemble cakes in ramekins and freeze or refrigerate. If refrigerated, bake just before serving. If frozen, thaw overnight in the refrigerator and add a few extra minutes to the bake time. This approach keeps the molten surprise fresh.
Q3: Can I replace peanut butter for a nut-free option?
A3: Yes. Use a dairy-free chocolate spread or thick cookie butter as the center instead of peanut butter. Expect similar melt but a different flavor profile; adjust sugar and salt to balance sweetness.
Q4: Why did my lava cake sink in the middle?
A4: Sinking often means underbaked edges and center collapse as it cools. Make sure the oven is fully preheated and bake until edges are set. Also avoid overwhipping eggs which can create too much air and cause collapse.
Q5: Is there a way to make these gluten-free?
A5: Substitute the all-purpose flour with an equal measure of a 1:1 gluten-free flour blend that contains xanthan gum. The texture should be very similar, though some blends absorb more moisture — you may need to lower the flour slightly if the batter seems too stiff.
Final Thoughts on Olympic Peanut Butter Lava Cakes
These Olympic Peanut Butter Lava Cakes are fast, dramatic, and reliably delicious for any occasion. If you loved this technique, try scaling flavors and make-ahead tricks for stress-free entertaining.
Please leave a star rating in the recipe card below and pin this to Pinterest to save for your next dinner party. For more recipe inspiration and related ideas, see this roundup on how lava cakes captured event menus in recent headlines at Winter Olympians Are Raving About Chocolate Lava Cake—Here’s …, compare a similar Chocolate Peanut Butter Lava Cake Recipe by Tasty, check an unrelated playful take on peanut butter desserts at Grain-Free Apple Peanut Butter Doggie Cake with … – Serenity Food, browse nostalgic medal-worthy bars for party ideas at Gold Medal Bars – My Farmhouse Table, and enjoy a lighthearted look at flavor preferences in sweets at 5 candies that adults love but kids hate – Fox News.
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Olympic Peanut Butter Lava Cakes
Ingredients
Method
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter, then lightly dust with flour, tapping out excess.
- Combine the unsalted butter and semi-sweet chocolate chips in a microwave-safe bowl. Heat in 20-30 second bursts, stirring between bursts until completely smooth. Let the mixture cool briefly.
- Whisk powdered sugar into the cooled chocolate until glossy and well combined.
- Add the eggs and yolks one at a time, stirring vigorously. Mix in vanilla extract and a pinch of salt.
- Gently fold in all-purpose flour until just combined, avoiding overmixing.
- Pour half the batter into the prepared ramekins. Add a spoonful of creamy peanut butter into the center of each, then cover with remaining batter.
- Bake for 12-14 minutes until the edges are firm and the center is soft and slightly jiggly.
- Let the cakes cool for 1 minute, then run a thin knife around the edges and invert onto plates to serve immediately.