Molten Chocolate Lava Cakes with Peanut Butter Filling

Holy Mother of Chocolate. 

Prepare to melt in pure peanut buttery chocolate-y bliss when you take a bite of one of these molten lava cakes. 

WOWOWOWOWOWOWOWOWOWOWOWOWOWOWOWOWOWOWOW. Y'all. Need. To. Make. These. ASAP. 

And no, these are not gluten-free, dairy-free, soy-free, vegan, organic, non-gmo molten lava cakes. They are the good kind. I promise :)

Makes 4 cakes

Ingredients:

  • 1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 6 ounces dark chocolate (70 percent cacao), chopped (I used this Divine Chocolate)
  • 3 heaping tablespoons creamy peanut butter
  • 1 tablespoon confectioners' sugar, plus more for sprinkling
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • Pinch of salt
  • Vanilla ice cream or gelato for serving (we love Talenti!)

Directions:

  1. Preheat the oven to 425°F. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy/rimmed baking sheet.

  2. In a double broiler or medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.

  3. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter (melted).

  4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thicker, frothier, pale yellow (3 minutes!). Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.

  5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top in the centers. Cover with the remaining chocolate batter. Bake in the center of the oven for 15-16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

  6. Run the tip of a small knife around each cake to loosen. Invert a small plate or bowlover each cake and, using pot holders (to prevent your hand from potentially burning), invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately with a scoop of vanilla bean gelato or ice cream on top! Take a bite and enjoy a glimpse of paradise in each bite.

{Recipe is from Food&Wine}