Chocolate-Peanut Butter Lava Cakes for 2
Try this Chocolate-Peanut Butter Lava Cakes for 2 recipe, or contribute your own.
Try this Chocolate-Peanut Butter Lava Cakes for 2 recipe, or contribute your own.
- pinch of salt
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 whole egg
- 4 tablespoons butter or vegan butter
- 1/3 cup (2oz) enjoy life semi-sweet mini chips
- 1/4 cup gluten-free 1-to-1 baking flour blend with binder
- 2 heaping teaspoons peanut butter (or other nut butt
- fresh berries for serving
- Carbohydrate 8.10047500951821 g
- Cholesterol 210.64 mg
- Fat 4.74903000000956 g
- Fiber 0 g
- Protein 4.49373 g
- Saturated Fat 1.58819000000191 g
- Serving Size 1 1 Serving (42g)
- Sodium 116.765500000096 mg
- Sugar 8.10047500951821 g
- Trans Fat 0.505972999999809 g
- Calories 95 calories
Step-by-step
- Preheat oven to 425 degrees.
- Line a quarter sheet pan or half sheet pan with foil then set aside.
- Spray two, 6oz ramekins or custard cups with nonstick spray then set aside.
- Whisk together whole egg plus egg yolk in a small bowl then set aside.
- Add butter and mini chips to a medium-sized bowl then microwave for 30 seconds.
- Stir then microwave in 10 second increments, stirring between increments, until chocolate is smooth and melted.
- Add powdered sugar then stir to combine.
- Add whisked eggs and vanilla then stir to combine.
- Add flour and salt then stir to combine.
- Divide batter between prepared cups (about 1/2 cup batter each) then scoop 1 heaping teaspoon peanut butter into the middles.
- Use your finger to help sink the peanut butter into the center of the batter.
- Place cups onto sheet pan then bake for 12 minutes or until tops are soft but not jiggly.
- Let lava cakes cool for 10 minutes then overturn onto plates and serve with fresh berries.
Removing these cakes at precisely the twelve-minute mark dictates whether the center remains fluid. Baking at 425 degrees Fahrenheit creates a rapid heat transfer that cooks the outer structural perimeter while leaving the interior molten. Oven calibration matters immensely here because a variance of just ten degrees will overcook the batter.
Standard six-ounce ceramic ramekins or custard cups provide the necessary thermal mass for even baking. Glass bowls conduct heat differently and should be avoided to prevent scorched edges. Always coat the interior with nonstick spray thoroughly, ensuring the batter releases cleanly onto the serving plate after the mandatory ten-minute cooling window.
Melting chocolate requires short bursts in the microwave, specifically thirty seconds initially followed by ten-second increments. Continuous stirring prevents the cocoa solids from seizing due to localized overheating. Incorporating the butter alongside the chocolate moderates the temperature before the raw eggs enter the bowl.
Overmixing the gluten-free flour blend develops unwanted density in small pastries lacking gluten structure. Fold the dry ingredients gently until just incorporated. Letting the cakes rest for ten minutes post-oven allows the crumb to set structurally without letting the peanut butter center solidify entirely.
