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+ servings
Chocolate Peanut Butter Lava Cake

Chocolate Peanut Butter Lava Cake

YIELD 4 cakes


  • 150 g (5.3 oz.) dark/bittersweet chocolate , coarsely chopped
  • ½ cup (1 stick/115g) unsalted butter, cut into cubes, plus extra for greasing the ramekins
  • 3 large eggs
  • cup plus 1 tablespoon (80g) granulated sugar
  • teaspoon salt
  • ¼ cup (35g) all-purpose flour
  • ¼ cup (60g) creamy peanut butter (about 2 teaspoons per cake)
  • cocoa powder , for dusting


  1. Preheat oven to 400F/200C. Generously butter 4-5 ramekins (depending on the ramekin size) and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

  2. Melt chocolate and butter together, either in the microwave in 20- to 30-second intervals or in a heatproof bowl set over a pan of gently simmering water. Once melted, remove bowl from heat and set aside to cool for 5 minutes.
  3. In a small bowl, whisk together eggs and sugar until well combined. Add the egg mixture to the chocolate mixture and mix until combined. Add salt and flour and fold just until combined.
  4. Divide batter into prepared ramekins. Place a heaping teaspoon of peanut butter in the centre of each ramekin, on top of the batter, then slightly press it down using the back of the teaspoon into the batter until you can only see part of it (see photo above for a visual.). Bake for 11-13 minutes, until a thin crust has developed on top of the cake and the center jiggles slightly when gently shaken. If you want to loosen cakes from the ramekins, immediately run a thin knife around the edges and invert onto serving plates (if it’s too hot to handle you can let it cool for 5 minutes). Let the ramekins sit for a few seconds, then gently lift them off. Serve immediately. Dust with powdered sugar or cocoa powder or serve with whipped cream or ice cream if you like.