Peanut Butter Chocolate Molten Lava Cake
This luxurious looking dessert is so simple to make! The two key things to ensure you do are: 1) grease and dust the mould so they slip out easily when you turn them out onto a plate; and 2) don't overfill the mould! You don't need to use expensive chocolate for this. And though I made these in dariole moulds, you can make these in ramekins or even a muffin tin.
- Prep time
- 7 min
- Cook time
- 16 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 7 oz dark chocolate melts ((note 1))
- 3.5 oz 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)
Instructions
- 1
Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
- 2
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.
- 3
Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
- 4
In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
- 5
Add the chocolate mixture and mix until combined.
- 6
Add flour and fold through until just combined. Do not over mix.
- 7
Pour batter into dariole moulds until it reaches halfway.
- 8
Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
- 9
Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
- 10
Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
- 11
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.
- 12
Serve immediately!