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Gooey Peanut Butter Lava Cakes Recipe

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These Gooey Peanut Butter Lava Cakes are rich, decadent desserts featuring a molten center of peanut butter surrounded by dark chocolate cake. Ready in under 30 minutes, they combine smooth dark chocolate with a buttery, tender cake and a luscious, nutty core, perfect for an indulgent treat that’s easy to prepare.

Ingredients

Cake Batter

  • 1 cup dark chocolate chips or chunks (70% cacao or stevia-sweetened if you like)
  • 1/2 cup melted grass-fed butter, ghee, or coconut oil
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup cassava flour or tapioca flour
  • Pinch of sea salt

Filling

  • 4 tablespoons nut butter (any kind)

For Ramekins

  • 1 teaspoon cocoa powder for dusting the ramekins (or more cassava flour)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the proper temperature for baking the lava cakes.
  2. Melt Chocolate and Butter: In a small saucepan, gently heat the dark chocolate chips and melted butter over medium-low heat until the chocolate is mostly melted. Remove from heat and whisk the mixture until fully smooth.
  3. Add Sugar: Whisk in the coconut sugar vigorously until it dissolves completely and the mixture becomes less grainy and shiny.
  4. Incorporate Eggs and Flavorings: Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then whisk in the egg yolk and vanilla extract for richness and flavor.
  5. Add Dry Ingredients: Stir in the cassava or tapioca flour along with a pinch of sea salt. The batter should be smooth, shiny, and pourable.
  6. Prepare Ramekins: Spray four 6-ounce ramekins or oven-safe glass bowls with nonstick spray. Dust the inside evenly with cocoa powder to prevent sticking and add flavor.
  7. Assemble Cakes: Spoon about one-third cup of batter into each ramekin. Add one tablespoon of nut butter in the center of each and then cover with the remaining batter, ensuring the nut butter stays centralized and does not spread to the edges.
  8. Bake: Place the ramekins on a sheet pan and bake in the oven for 12-14 minutes, until the edges are set but the centers remain slightly jiggly for the lava effect.
  9. Serve: Run a knife around each cake’s edge to loosen, then invert onto a serving plate. Serve immediately, optionally garnished with whipped cream, cocoa powder, fresh berries, or ice cream for added indulgence.

Notes

  • Use high-quality dark chocolate with at least 70% cacao for the best flavor and texture.
  • Keep an eye on baking time as ovens may vary; underbaking slightly ensures a gooey center.
  • Nut butters like peanut, almond, or cashew work well depending on your taste preference.
  • Ramekins must be well greased and dusted to allow easy release of the cakes.
  • This recipe is gluten-free if cassava or tapioca flour is used.
  • Serve immediately for the best lava effect, as the molten center hardens when cooled.

Find it online: https://justsosavory.com/gooey-peanut-butter-lava-cakes-recipe/