Lava Cake (Print Version)
# Ingredients:
01 -
Semi-sweet chocolate: 4 oz, melted for rich chocolate flavor.
02 -
Unsalted butter: 1/2 cup, melted for a smooth texture.
03 -
Powdered sugar: 1 cup, for sweetness.
04 -
Eggs: 2 large, for structure.
05 -
Egg yolks: 2 large, for richness.
06 -
Vanilla extract: 1 tsp, for added aroma.
07 -
All-purpose flour: 1/4 cup, to bind the batter.
08 -
Salt: A pinch, to enhance the flavors.
09 -
Smooth peanut butter: 1/2 cup, for the creamy center.
10 -
Powdered sugar: 2 tbsp, for sweetness.
11 -
Butter: 2 tbsp, softened to mix smoothly.
12 -
Vanilla extract: 1/2 tsp, for flavor.
13 -
Chopped peanuts: As needed, for garnish.
14 -
Whipped cream (optional): As desired, for topping.
# Instructions:
01 -
In a bowl, mix peanut butter, powdered sugar, butter, and vanilla until smooth.
02 -
Spoon the mixture into small molds or ice cube trays and freeze for at least 1 hour.
03 -
Preheat the oven to 425°F (220°C). Grease 4 ramekins with butter and dust with flour.
04 -
Melt chocolate and butter in a heatproof bowl over a double boiler or microwave until smooth.
05 -
In a separate bowl, whisk powdered sugar, eggs, egg yolks, and vanilla extract until smooth.
06 -
Gradually mix in the melted chocolate mixture, then stir in flour and salt until smooth.
07 -
Spoon the cake batter into the bottom of each ramekin.
08 -
Place a frozen peanut butter filling in the center of each ramekin, then cover with the remaining batter.
09 -
Bake for 12-14 minutes until edges are set but centers remain soft.
10 -
Cool for 1-2 minutes, then run a knife around the edges of the ramekins and invert onto plates.
11 -
Top with chopped peanuts and whipped cream if desired, and serve warm.
# Notes:
01 -
The peanut butter filling should be frozen solid to maintain its gooey center during baking.
02 -
The cakes are best served warm for the molten effect.
03 -
Ensure ramekins are well-greased and dusted with flour to make unmolding easier.