Chocolate Peanut Butter Lava Cake

I may sound like a broken record but I LOVE Chocolate and Peanut Butter, in fact its my favorite flavor combination of all time. Lava cakes are sometimes controversial in the food world because its a bit “dated” and “been done,” but why retire something that is just downright delicious!? I love a contrast in textures and nothing is better than a fudgy cake with a slight sugar curst on the outside and a hot, creamy molten center..with a cold class of milk..YASSS! I first made this about 4 years ago for my husband for Valentines Day and it really made our evening feel a bit more elevated, as if we were out at a fine restaurant. Fast forward to the present, the Corona Virus Pandemic..were all quarantined for the foreseeable future and we cant dine at restaurants. This lava cake helped our evening feel a little more special and its pretty darn easy too! They are sure to put a smile on your family’s face.

Ingredients-

• 1 stick plus 1 tablespoon unsalted butter for the peanut butter center, plus 1 Tablespoon melted butter for brushing the ramekins

• 1 tablespoon unsweetened cocoa powder (optional, can use just flour to dust the ramekins if you don’t have cocoa)

• 1/4 cup plus 1 tablespoon all-purpose flour

• 6 ounces Bittersweet chocolate (60 or 70% percent cacao), chopped or chips (I love Ghirardelli Brand) (you can use semi-sweet also)

• 3 tablespoons creamy peanut butter (I prefer Skippy)

• 1 tablespoon confectioners' sugar, plus more for garnish

• 1/4 Teaspoon Vanilla Extract

• 1/2 cup granulated sugar

• 3 large eggs, at room temperature

• 1/8 Teaspoon Fine Table salt

Steps-

1. Preheat the oven to 425F or 400F (if a convection oven). Use 1 Tablespoon of melted butter to brush 4 ramekins (ideally 6 oz ramekins) all over the inside. In a small bowl mix together 1 Tablespoon of Flour and 1 Tablespoon of cocoa powder and dust the inside of the buttered ramekins. Turn them upside down and Tap off any excess flour/cocoa mixture. Place the ramekins on a sheet pan.

2. In a small saucepan or a nonstick skillet melt one stick of butter and the bittersweet chocolate. Heat on low heat just until melted, then remove from the heat and allow to cool slightly.

3. In a stand mixer (or hand beaters) or with a whisk, beat together the eggs and 1/2 cup granulated sugar on medium speed until it is a pale yellow color and thick, about 3-4 minutes. While this is beating mix together the peanut butter mixture.

4. In a small bowl whisk together the peanut butter, 1 Tablespoon Confectioners sugar, vanilla extract and 1 Tablespoon melted butter.

5. Stir together the 1/4 cup of flour and salt and set aside.

6. With the mixer on medium speed pour in a little bit of the chocolate mixture into the egg and sugar mixture. You want to make sure the chocolate isnt too hot and will curdle the eggs. Start off slow and then add the remaining chocolate. Beat on low speed just until incorporated.

7. Using a rubber spatula fold in the flour mixture by hand just until everything is combined.

8. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top in the center of the cakes, distribute evenly amongst the 4 cakes. Cover with the remaining chocolate batter. Bake in the center of the oven for 12-15 minutes, or until the tops are slightly cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 minutes before you serve.

9. To serve, run a sharp knife or an offset spatula around the cakes to loosen them. Place a plate on top of the ramekin and invert. List off the ramekins and then garnish your cakes with a dusting of confectioners sugar. you can even serve them with your favorite ice cream or whipped cream! Serve right way to ensure the centers are molten.