I strongly feel that every food blogger should have a version of chocolate lava cake on their blog, so I’m sorry it has taken so long for me to provide you with one!
This is my own version of lava cake and of course I couldn’t resist adding peanut butter! You definitely can’t leave it out, so I’m sorry if you’re reading this and not a fan of peanut butter, but it adds a wonderful saltiness that slightly cuts through the decadent chocolate cake. This dessert is very rich, full of chocolate AND has an amazing burst of peanut butter in every bite, what more could you want?
You may need the glass of milk after polishing off one of these! Or, in the case of my boyfriend, two of them after one wasn’t quite enough… Who else just wants to eat one right from the computer screen? I wish I had some leftover for dessert tonight too… 🙁
To be honest with you though, I wasn’t sure I was going to be able to post this recipe. I made a test one early in the day to take photos of, but the top stuck slightly to the muffin tin! So after some emergency cosmetic surgery helped by mum and the boyfriend, we still had delicious cake to show you all, plus I figured out how you guys can avert this crisis when making these yourselves. The second batch that we actually ate for dessert were perfect, you just push down on the cake to cut through the chocolate cake aaaaand… Peanut butter lava comes flowing out! A perfectly indulgent dessert, this would be great for any occasion. Even just to eat by yourself, you may just not want to share these!
Just some notes on the recipe, if you don’t have texas muffin tins, you can use a regular muffin tin you’ll just have more puddings. Which could be a good thing, it would be a great excuse to have more than one! If you have dariole moulds, you could also use those instead. Also a note about the bake time, you need to be really careful how long you bake them, as if they are baked too long then the centre won’t be nice and runny like it should be, so just make sure you check on them as they bake. I hope you enjoy these as much as I did, happy baking!
- 300g (10.5oz) bittersweet chocolate, chopped (or use chocolate drops)
- 150g (2/3 cup) butter, cut into pieces
- 3 eggs
- 3 egg yolks
- 3/4 cup caster sugar
- 3 Tbspn flour
- 6 heaped Tbspn peanut butter
- Cocoa powder for dusting
- Preheat the oven to 200°C (390°F) and grease a 6 cup texas muffin tin and sift cocoa powder over the greased muffin tin. Line the bottoms of each muffin cup with baking paper (this is important, otherwise the cake may stick to the bottom).
- Place the chocolate and butter in a microwave proof bowl, and microwave on low for 2 minutes. Stir well to combine and leave to cool for 5 minutes, or microwave for a little longer if it’s not all homogeneous.
- In a separate bowl whisk together all of the eggs and egg yolks and sugar until well combined. Add the chocolate and butter to this mixture and mix well.
- Add the flour and fold through until just combined, do not overmix.
- Spoon one spoonful of mixture into each muffin tin, then top each with a Tbspn of peanut butter. Spoon the rest of the mixture over the top of the peanut butter until each muffin cup is 3/4 full. Don’t fill them up any further than this, or they may overflow when baking.
- Bake for 14 minutes or until the top springs back when lightly pressed. Whilst baking, the tops will puff up, but when you take them out of the oven the tops will fall back so that the cake will sit flat on a plate when served.
- Leave to cool for 5 minutes on a wire rack, then run a knife around the edge of each cake to help it turn out easily. Turn out on to the wire rack, then transfer to plates to serve with a bit of cream on the side, if you want.
- These won’t really keep, so they are best eaten straight away, but if you have any leftovers store them in the fridge and microwave them when you want to eat them. You won’t have the same molten lava effect, it will be more like a brownie but still good if you can’t eat them all at once!