This looks luxurious and impressive, but it’s only 6 ingredients and so easy to make. It takes just over 5 minutes to prepare to pop these into the oven – it’s insane! The peanut butter filling is optional. I go nuts over peanut-butter anything, but you can easily just leave it out. That moment when you cut into this Peanut Butter Chocolate Molten Lava Cake and that molten centre comes running out… pure wow!
“The sight of the peanut butter and chocolate oozing out of the cake makes me weak in the knees.”
I don’t bake sweet things much. So when I do share a dessert recipe, you can be assured of two things:
1. It’s really easy; and
2. It is worth the effort to make.
This lava cake knocks it out of the park on both counts. I used to see photos of lava cakes in gourmet magazines and just assume it was too hard. But then I was tasked with making dessert for a family dinner and a lava cake was specifically requested by someone. I was rather unenthusiastic when I started searching for recipes because I was sure it was going to require a lot of effort and science because surely a dessert that looks this impressive has to be annoyingly tedious to make. Right?
“The batter for this can be made ahead which makes this a sensational desert for a fancy schmancy dinner party!”
So you already know the ending to that mini story – that I was pleasantly surprised to discover that it was in fact ridiculously easy to make, and of the 15 times or so that I’ve made it since, it has never failed. Every time I make it, I almost expect it to fail and so I get really excited when I cut into it and the “molten” centre oozes out.
I think that’s partly why I love this. The thrill of anticipation. The element of danger (ok, not danger. The risk of failure!).
I made this with a peanut butter lava centre because the sight of peanut butter and chocolate pouring out of the cake when I cut into it makes me weak at the knees. It’s like all my favourite desserts rolled into one. Also the touch of saltiness from the peanut butter is a contrast to the rich chocolate.
I was also pleasantly surprised to discover that these can be made ahead. The batter can be stored in the refrigerator for a few hours, then just bring it to room temperature and pour it into the moulds. I’ve only made it ahead by a few hours so I’m not sure how it would be if made the day before. But even being able to make ahead a few hours is really handy when you’re entertaining. I have read in other recipes that you can refrigerate it with the batter in the moulds, but I found that the cakes stick a bit more too the mould.
I have to sign off now. There’s a lava cake waiting for me.
Happy cooking! – Nagi
Peanut Butter Chocolate Molten Lava Cake
- 7 oz / 200g dark chocolate melts (note 1)
- 3.5 oz / 100g unsalted butter , chopped
- 2 eggs
- 2 egg yolks
- 1/2 cup caster sugar
- 2 tbsp flour
- 5 heaped tsp smooth peanut butter
- Cocoa powder , for dusting
- Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
- Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
- Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
- In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
- Add the chocolate mixture and mix until combined.
- Add flour and fold through until just combined. Do not over mix.
- Pour batter into dariole moulds until it reaches halfway.
- Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
- Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
- Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
- Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
- Serve immediately!