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Olympic Peanut Butter Lava Cakes with molten chocolate and peanut butter center

Olympic Peanut Butter Lava Cakes

A decadent and indulgent dessert featuring a molten chocolate exterior with a rich peanut butter center, perfect for date nights or last-minute guests.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter Use high-quality unsalted butter for a rich flavor.
  • 1 cup semi-sweet chocolate chips Choose chocolate labeled 60-70% cacao for best results.
  • 1 cup powdered sugar Whisk into the chocolate until smooth.
  • 2 large eggs Room temperature eggs work best.
  • 2 large egg yolks Add structure while keeping the center molten.
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour Avoid overmixing to keep the center liquid.
  • 1/2 cup creamy peanut butter Use smooth, spreadable paste.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter, then lightly dust with flour, tapping out excess.
  2. 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.
  3. Whisk powdered sugar into the cooled chocolate until glossy and well combined.
  4. Add the eggs and yolks one at a time, stirring vigorously. Mix in vanilla extract and a pinch of salt.
  5. Gently fold in all-purpose flour until just combined, avoiding overmixing.
  6. 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.
Baking
  1. Bake for 12-14 minutes until the edges are firm and the center is soft and slightly jiggly.
  2. Let the cakes cool for 1 minute, then run a thin knife around the edges and invert onto plates to serve immediately.

Notes

Store cooled, unbaked batter or baked cakes in an airtight container. Baked cakes keep well for up to 2 days in the fridge. For make-ahead convenience, assemble cakes, cover, and freeze for up to 1 month.