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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.

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.

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.

Gradually fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.

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.

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.

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.

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.

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.

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.


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.

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.

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.

Gradually fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.

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.

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.

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.

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.

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.

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.
