BEST CHOCOLATE PEANUT BUTTER LAVA CAKES

INGREDIENTS

  • 1 stick plus 1 tablespoon unsalted butter softened
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 6 ounces German Baking Chocolate chopped
  • 3 tablespoons low-fat creamy peanut butter
  • 1 tablespoon powdered sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • Pinch salt

INSTRUCTIONS

Preheat the oven to 425 degrees.

Spray each ramekin with cooking spray/olive oil. Mix 1 T flour with 1 T cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.

In a medium saucepan, melt 1 stick of butter with the German chocolate over very low heat. Stir occasionally. Once it is melted and mixed completely, take off of heat and allow to cool for a couple minutes.

In a medium bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter. (I used a hand blender with the mixer attachment and it worked great)

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Using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate using a spatula. Blend until no streaks remain. Fold in the flour and mix until smooth.

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Bake for 14-16 minutes or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins.

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Dust the warm cakes with powdered sugar and serve right away. Also great with vanilla ice cream!
Enjoy!

Source :https://www.thecookierookie.com/peanut-butter-lava-cake/