Peanut Butter Molten Lava Cakes
These peanut butter molten lava cakes are just 4 ingredients. It’s a peanut butter flavored cake with a liquid peanut butter center. They are great for dessert for any occasion.
I didn’t feel like baking any desserts all winter or spring, but now that it’s almost summer I’ve been baking like crazy. So far I’ve made bread, cookies, brownies, and now these peanut butter molten lava cakes.
I love my lava cakes. Over the years I’ve made Nutella lava cakes, matcha lava cakes, and red velvet lava cakes.
The recipe makes just enough for two– making it a great dessert for date night or to share with a friend. And of course you can double, triple or quadruple the recipe if you want to make it for more people.
You might like my 2 ingredient peanut butter fudge, too!
Peanut Butter Molten Lava Cakes
Ingredients
- 1 large egg + 1 egg yolk
- 2 tbsp granulated white sugar
- 1/3 cup creamy peanut butter, (see note)
- 2 tbsp all purpose flour
Instructions
- Preheat oven to 425°F. In a stand mixer, add egg, egg yolk, and sugar. Using whisk attachment, whisk on high speed until egg mixture triples in volume (about 4 minutes). The egg mixture should be pale yellow and thick.
- Thoroughly grease the insides of two (3 oz) ramekins with butter. Make sure you don't miss any spots, especially along the bottom of the ramekin, otherwise the cakes won't pop out properly. Lightly flour the inside of the ramekins. Turn ramekins upside down and hit a few times against counter so that any excess flour falls out.
- Add peanut butter to a large mixing bowl. Warm in microwave for approximately 20 seconds so that it becomes easier to stir. Add in egg mixture and flour. Using a spatula, gently fold egg and flour into the peanut butter until ingredients are mixed and the batter is smooth, with no egg streaks remaining.
- Pour batter evenly into the two ramekins. Place ramekins onto a baking sheet and place into the middle section of the oven (do not place too high or too low of a position in the oven because it may lead to uneven cooking). Bake for approximately 7-8 minutes. Watch cakes carefully. The surface of the cake should look cooked but if you press down lightly, you should be able to tell that it is still liquid inside.
- Let cake cool in ramekins for about 3 minutes. Use a thin spatula to run around the edges of the cake to loosen the cake. Place your dessert plate, inverted, on top of the ramekin. Pressing the plate on top of the ramekin very carefully and quickly, turn over so that the plate is now at the bottom and the ramekin is upside down. Gently tap the upside down ramekin to ensure cake has popped into the plate. Lift up ramekin. Serve cakes while still warm. Garnish with powdered sugar or fresh fruit if desired.
Notes
- Please use regular peanut butter for this recipe rather than natural peanut butter. I used Skippy brand.
It was a nice a good dessert
Thank you! We’re so glad you loved this recipe!
Two of my teenagers made these last night for me as my birthday dessert. Even though I told them several times they would need to double the recipe, they forgot and ended up having to make them in two batches. The first batch turned out good (maybe not as gooey as the photos, but definitely a nice texture with a soft center) but their second batch didn’t turn out. It basically fell apart like sand. Any idea what they did wrong? I would love to make these again but want to make sure we don’t have the same problem.
Hi Kelly! We’re not sure what could have went differently with the second batch except making sure everything is mixed properly!