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Before we dive into the step-by-step guide for making this decadent dessert, let’s explore the essential ingredients that contribute to its rich flavors and textures.

Chocolate Peanut Butter Lava Cake

Indulge in the ultimate dessert with this Decadent Chocolate Peanut Butter Lava Cake. The rich combination of smooth chocolate and creamy peanut butter creates an irresistible flavor explosion. With a fudgy exterior and a warm, molten center, each bite is a delightful experience that melds sweetness and nuttiness. Perfect for special occasions or a well-deserved treat, this lava cake is sure to impress friends and family. Discover the easy steps to create this delicious dessert at home and enjoy a slice of indulgence.
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Ingredients
  

For the Lava Cake:

½ cup (1 stick) unsalted butter

6 oz semi-sweet chocolate, finely chopped

¼ cup granulated sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

¼ cup all-purpose flour

¼ teaspoon salt

For the Peanut Butter Filling:

½ cup creamy peanut butter

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

Powdered sugar for dusting

Fresh berries or a scoop of vanilla ice cream, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Grease four 6 oz ramekins with unsalted butter or non-stick cooking spray. Dust the insides with cocoa powder to ensure the cakes release easily.

    Prepare the Peanut Butter Filling: In a small mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Stir until the mixture is smooth and well blended. Divide it into four equal portions, roll each portion into a ball, and place them in the freezer for about 15 minutes to firm up.

      Melt the Chocolate and Butter: In a medium saucepan, add the chopped chocolate and unsalted butter. Melt them together over low heat, stirring frequently until completely smooth and combined. Once melted, remove from heat and allow it to cool slightly.

        Add the Sugars and Eggs: To the cooled chocolate mixture, whisk in the granulated sugar until fully incorporated. Then, add the eggs and egg yolks one at a time, whisking well after each addition until the mixture is smooth. Finally, stir in the vanilla extract.

          Combine Dry Ingredients: Sift the all-purpose flour and salt into the chocolate batter. Gently fold the dry ingredients into the chocolate mixture using a spatula. Be careful not to overmix; just fold until there are no dry patches.

            Fill the Ramekins: Spoon a layer of the chocolate batter into each greased ramekin, filling them about halfway. Take a frozen peanut butter ball from the freezer and place it in the center of each ramekin. Then, cover the ball with more chocolate batter until each ramekin is filled to just below the rim.

              Bake the Cakes: Arrange the filled ramekins on a baking sheet and bake them in the preheated oven for 12-14 minutes. The edges should be firm while the center remains soft and slightly jiggly.

                Cool and Serve: Once baked, remove the ramekins from the oven and let them cool for about 1-2 minutes. Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert the ramekins onto individual serving plates, gently tapping if necessary to release the lava cakes. Dust with powdered sugar and serve immediately alongside fresh berries or a scoop of vanilla ice cream.

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings