Chocolate Cookie Butter Lava Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Deliciously dark and sinful chocolate cake with a surprise spiced cookie butter centre.
Ingredients
  • 300g (10.5oz) bittersweet chocolate, chopped (or use chocolate drops)
  • 150g (2/3 cup) butter, cut into pieces
  • 3 eggs
  • 3 egg yolks
  • ¼ cup brown sugar
  • ½ cup caster sugar
  • 3 Tbspn flour
  • 6 heaped Tbspn peanut butter
  • Cocoa powder for dusting
Instructions
  1. Preheat the oven to 200°C (400°F) and grease a 6 cup texas muffin tin (or 8 dariole moulds) 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).
  2. 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.
  3. In a separate bowl whisk together all of the eggs and egg yolks and sugars until well combined. Add the chocolate and butter to this mixture and mix well.
  4. Add the flour and fold through until just combined, do not overmix.
  5. Using a cookie scoop, spoon one scoop of mixture into each muffin tin, then top each with a Tbspn of cookie butter. Spoon the rest of the mixture over the top of the cookie butter until each muffin cup is ¾ full. Don't fill them up any further than this, or they may overflow when baking.
  6. 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.
  7. 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.
  8. 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!
  9. Alternatively, store the uncooked cakes at room temperature and then bake them just before serving.
Recipe by The Chocoholic Baker at http://www.thechocoholicbaker.com/2016/06/chocolate-cookie-butter-lava-cakes.html