molten peanut butter chocolate lava cakes

Serves 4 · 15 min prep · 13 min cook

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for ramekins
• 6 oz bittersweet chocolate (60–70%), chopped
• 1/4 cup + 4 tsp creamy peanut butter
• 2 large eggs
• 2 large egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp kosher salt
• 1 tbsp cocoa powder, for dusting
• as needed flaky sea salt and vanilla ice cream, for serving

Instructions

1. 1Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess. Place the ramekins on a small baking sheet.
2. 2In a heatproof bowl set over a saucepan of barely simmering water, melt the butter and chopped chocolate together, stirring until completely smooth and glossy. Remove from heat and let cool 3 minutes.
3. 3Whisk in peanut butter until fully incorporated and the mixture looks silky.
4. 4In a separate medium bowl whisk the whole eggs, egg yolks, sugar, and vanilla vigorously for about 1 minute until slightly thickened and pale.
5. 5Pour the chocolate-peanut butter mixture into the egg mixture and whisk until combined. Sift in the flour and salt and fold gently with a spatula just until no dry streaks remain; do not overmix.
6. 6Divide half the batter evenly among the four ramekins. Spoon remaining peanut butter into the center of each, then cover with the rest of the batter so the peanut butter is fully enclosed.
7. 7Bake 11–13 minutes until the edges are firm and set but the very centers still look soft and slightly sunken. Do not overbake or you will lose the lava.
8. 8Let the cakes rest in the ramekins for exactly 1 minute. Run a thin knife each edge, then carefully invert onto dessert plates.
9. 9Serve immediately with a scoop of vanilla ice cream and flaky sea salt so the molten peanut butter-chocolate center spills out when cut.