Peanut Butter Chocolate Molten Lava Cake | Daily Dine

Peanut Butter Chocolate Molten Lava Cake

This luxurious looking dessert is so simple to make! The two key things to ensure you do are: 1) grease and dust the mould so they slip out easily when you turn them out onto a plate; and 2) don't overfill the mould! You don't need to use expensive chocolate for this. And though I made these in dariole moulds, you can make these in ramekins or even a muffin tin.

View original recipe on recipetineats.com

dessert

Prep Time: 7 minutes

Cook Time: 16 minutes

Total Time: 23 minutes

Servings: 5

Nutritional Information

Calories:493 kcal

Carbohydrate:43.9 g

Cholesterol:182 mg

Fat:32.5 g

Dietary Fiber:1.6 g

Protein:8.9 g

Saturated Fat:19 g

Sodium:192 mg

Sugar:38.3 g

Instructions

Step 01
Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
Step 02
Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
Step 03
Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
Step 04
In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
Step 05
Add the chocolate mixture and mix until combined.
Step 06
Add flour and fold through until just combined. Do not over mix.
Step 07
Pour batter into dariole moulds until it reaches halfway.
Step 08
Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
Step 09
Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
Step 10
Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
Step 11
Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
Step 12
Serve immediately!

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