This Peanut Butter Chocolate Lava Cake Will Up Your Dessert Standards

I am in a long-term on-again, off-again relationship with cake. It started out as a fling, but it has evolved into something much more serious. Cake has spent almost every holiday with my family and I, is always there to pick me up when I am down, and never forgets my birthday.

However, every summer season I realize how unhealthy our relationship can be and that I need to step away to get back on track. But trying to break up with cake is like trying to watch only one episode on Netflix. It just can’t be done.

Cake keeps drawing me in with its devilish good looks, and I especially can’t resist these Peanut Butter Chocolate Molten Lava Cakes. These rich chocolate cakes topped with whipped cream, chocolate wafers and cocoa powder, erupt with flavor as you cut into their warm, oozing peanut butter center. It will melt in your mouth and melt your heart. And for such a complicated relationship, this recipe is surprisingly not complicated at all. Just think, in less than two hours you can be eating on of these bad boys.

Peanut Butter Chocolate Molten Lava Cakes

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time: 15 minutesTotal time:1 hour 45 minutesServings:6 servings

Ingredients

• 1 cup butter
• 8 oz bittersweet chocolate
• 2 whole eggs
• 2 egg yolks
• 6 tablespoon flour
• 1 cup powder sugar
• 3 cup peanut butter

Instructions

1. 
   

   Mix 3/4 cup peanut butter with 3/4 cup powder sugar until almost combined. Mend the mixture with your hands until completely combined.

2. 
   

   Roll the sweetened peanut butter into 6 balls and put in the freezer for 90 minutes.

3. Butter up the cups of a large muffin tin

4. 
   

   Melt the butter and chocolate in a microwave safe bowl in 30 second increments until smooth.

5. 
   

   Let the chocolate mixture cool for a couple minutes, then mix in the powder sugar, flour, whole eggs and yolks.

6. 
   

   Add half the batter evenly to the muffin tins and gently put the peanut butter balls in the middle of each one. Spoon the remaining batter into each cup evenly.

7. Bake at 400°F for 12-14 minutes until the sides are set and the middles are slightly jiggly.

8. Let them cool for a minute and then remove them from the tin by placing a cookie sheet on top and flipping them over.

9. 
   

   Top with whipped cream, chopped cookie wafers and cocoa powder.

10. 
    

    Dig in and watch the warm peanut butter filling ooze out.