Chocolate Chip Peanut Butter Lava Cakes with Raspberry Drizzle
Chocolate Chip Peanut Butter Lava Cakes with Raspberry Drizzle
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, melted, plus more for ramekins
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 2 eggs, large
- 2 egg yolks, large
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Peanut Butter Lava Center
- 1/4 cup creamy peanut butter
For the Raspberry Drizzle
- 1 cup frozen raspberries
- 2 tablespoons granulated sugar
- 1/4 cup evaporated milk
- 1 teaspoon lemon juice, freshly squeezed (optional)
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 4-ounce ramekins and dust them lightly with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
In a medium microwave-safe bowl, combine the melted unsalted butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 3
In a separate large bowl, whisk together the granulated sugar, whole eggs, egg yolks, and vanilla extract until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
⏱️ 1 min
- 5
Sift the all-purpose flour, unsweetened cocoa powder, and salt over the chocolate-egg mixture. Gently fold until no streaks of flour remain, being careful not to deflate the batter.
⏱️ 2 min
- 6
Divide half of the batter evenly among the prepared ramekins. Place a tablespoon of creamy peanut butter in the center of each ramekin, then top with the remaining batter, ensuring the peanut butter is covered.
⏱️ 5 min
- 7
Bake for 12-14 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The exact baking time will depend on your oven and ramekin size.
⏱️ 14 min•🌡️ 400
- 8
While the cakes are baking, prepare the raspberry drizzle. In a small saucepan, combine the frozen raspberries, granulated sugar, and evaporated milk. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min
- 9
Remove the raspberry mixture from the heat. For a smoother drizzle, press it through a fine-mesh sieve to remove seeds. Stir in the optional lemon juice. Keep warm.
⏱️ 2 min
- 10
Carefully remove the lava cakes from the oven. Let them cool in the ramekins for 1-2 minutes, then invert each cake onto a serving plate. Drizzle generously with the warm raspberry sauce and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Peanut Butter Lava Cakes with Raspberry Drizzle
Ingredients
For the Lava Cakes
- 1/2 cup unsalted butter, melted, plus more for ramekins
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 2 eggs, large
- 2 egg yolks, large
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Peanut Butter Lava Center
- 1/4 cup creamy peanut butter
For the Raspberry Drizzle
- 1 cup frozen raspberries
- 2 tablespoons granulated sugar
- 1/4 cup evaporated milk
- 1 teaspoon lemon juice, freshly squeezed (optional)
Instructions
- 1
Preheat your oven to 400°F. Generously butter four 4-ounce ramekins and dust them lightly with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
In a medium microwave-safe bowl, combine the melted unsalted butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 3
In a separate large bowl, whisk together the granulated sugar, whole eggs, egg yolks, and vanilla extract until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 4
Gradually fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
⏱️ 1 min - 5
Sift the all-purpose flour, unsweetened cocoa powder, and salt over the chocolate-egg mixture. Gently fold until no streaks of flour remain, being careful not to deflate the batter.
⏱️ 2 min - 6
Divide half of the batter evenly among the prepared ramekins. Place a tablespoon of creamy peanut butter in the center of each ramekin, then top with the remaining batter, ensuring the peanut butter is covered.
⏱️ 5 min - 7
Bake for 12-14 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The exact baking time will depend on your oven and ramekin size.
⏱️ 14 min•🌡️ 400 - 8
While the cakes are baking, prepare the raspberry drizzle. In a small saucepan, combine the frozen raspberries, granulated sugar, and evaporated milk. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min - 9
Remove the raspberry mixture from the heat. For a smoother drizzle, press it through a fine-mesh sieve to remove seeds. Stir in the optional lemon juice. Keep warm.
⏱️ 2 min - 10
Carefully remove the lava cakes from the oven. Let them cool in the ramekins for 1-2 minutes, then invert each cake onto a serving plate. Drizzle generously with the warm raspberry sauce and serve immediately.
⏱️ 2 min