Peanut Butter-Chocolate Molten Lava Cake

In case lava cakes weren’t indulgent enough, I present to you the peanut butter-chocolate molten lava cake. It’s chocolate cake with a creamy molten peanut butter center.

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If you thought the s’mores lava cakes I made earlier this year were something to drool over, wait until you see these – peanut butter stuffed!

These lava cakes have been a staple sinful dessert in my life for several years now, and I have yet to not eat the entire cake by myself. Apparently someone out there thinks that there are two servings per lava cake. Granted, calorie-wise that person is probably not wrong, but let’s be honest. So this dessert could serve 8 people if they are able to resist the glory of what sits on a plate in front of them. But to me, placing two spoons by one of these cakes just means I have a spoon for each hand.

They look so innocent at first, even if you think they are just a regular lava cake. Until you cut into one and it’s true self is revealed. Hello lover! Oozing out with that creamy peanut butter goodness.

Of course, a REAL lava cake doesn’t have a pre-molten blob baked in the center. Lava cake is basically an undercooked cake where the center remains molten. Using a chocolate ganache center is cheating! So whenever I make traditional lava cake I do it right, but to make fun flavored ones you kind of do have to give in a cheat a little. Worth it.

Oh and of course… GO BUCKS!!!

Looking for more lava cakes?

• Pumpkin White Chocolate Lava Cakes
• Red Velvet Molten Lava Cakes
• Slime Lava Cakes (for Halloween)
• S’mores Molten Lava Cake

Post updated 9/10/21, photos above and below are the originals.

PEANUT BUTTER-CHOCOLATE MOLTEN LAVA CAKE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. BAKER'S semisweet chocolate
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 eggs + 2 egg yolks
• 6 Tbsp all-purpose flour
• 4 oz. cream cheese, room temperature
• 3 Tbsp creamy peanut butter
• 2 Tbsp brown sugar
• 1/4 tsp vanilla extract
• Whipped cream, for topping

Directions

1. Preheat oven to 425 degrees. Grease 4 ramekins and place on cookie set; set aside.
2. Microwave chocolate and butter in large microwaveable bowl on high 1 to 1-1/2 minutes or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside.
3. In a small bowl, mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
4. Pour half the chocolate batter into prepared dishes; cover with layers of cream cheese mixture and remaining chocolate batter.
5. Bake 10 minutes or until edge is set but center is still slightly soft. Cool slightly. Gently run a knife around the edges and invert onto a plate. Serve topped with whipped topping.