Double Peanut Butter Molten Lava Cakes are an easy recipe that looks complicated but is quite the opposite. They are loaded with peanut butter goodness, rich and creamy in the center and perfect when in need of a fancy looking dessert.
This is my best recipe invention to date! Mr. Wishes and I came up with this one together being the huge peanut butter lovers that we are. Everyone at one point in time has had molten chocolate lava cakes that ooze more chocolate when cut open….maybe even a chocolate lava cake with peanut butter filling in the middle. I must ask, though, have you ever had a peanut butter molten lava cake with peanut butter filling?! These Double Peanut Butter Molten Lava Cakes are the most mouth-watering treat I have had in ages.
If you can’t get enough peanut butter in your life then double peanut butter molten lava cakes are for you. The drizzle of chocolate ganache on top is just enough to give you that heavenly combination of chocolate and peanut butter. This creates the perfect marriage of flavors and a party in your mouth. Side note: isn’t that ganache just so shiny and beautiful? I rarely make the bold statement of calling something the “best”, but this my friends, is the BEST. Well, are you running to the kitchen yet to make your new favorite dessert?
If you’re loving on the peanut butter desserts (like I tend to), you will have to check out my collection of Peanut Butter Dessert recipes. I’m very partial to my Reese’s Double Peanut Butter Layer Cake that I make for Mr. Wishes’ birthday each year and my Peanut Butter Buckeye Bark. You might also like this Amish Peanut Butter Pie from my friend Brandy!
- ¼ cup unsalted butter
- 4 oz. peanut butter chips
- ¼ cup peanut butter (not the natural kind)
- ¾ cup powdered sugar
- 2 eggs
- 2 egg yolks
- 4 TBSP all-purpose flour
- ⅛ teaspoon salt
- Ganache: (make this ahead of time as it needs to cool before pouring over cakes)
- 1 cup (6 ounces) semisweet OR bittersweet chocolate chips
- ⅔ cup heavy whipping cream
- Preheat oven to 425 degrees.
- Melt the peanut butter, peanut butter chips, and butter together in a microwave-safe bowl (about a minute or a little bit more). Stir after a minute and if not completely smooth, microwave a little longer.
- After mixture is completely smooth, add the sugar and mix well.
- Add the eggs and egg yolks, one at a time, and whisk vigorously after adding each egg until well incorporated.
- Add the flour and mix until just combined.
- Spray 4 custard cups very well with non-stick spray then place onto a baking sheet.
- Pour peanut butter batter evenly into cups then bake for 12-13 minutes, or until the sides are set but center is still soft (but not extremely jiggly.) Middle will look not quite done, but sides should be set.
- Let cool for 2 or 3 minutes, then invert cakes onto serving plates. They should come right out, but if needed, run a small knife around edges to loosen.
- Drizzle chocolate ganache over the top and serve warm (this is imperative or the peanut butter won't be melty when cut open)!
- Chocolate Ganache:
- Place chocolate chips in a small bowl and set aside. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
- Cool the ganache, stirring occasionally, until mixture is slightly thickened, about 40 minutes. Pour over cakes using a spoon or you can pipe onto cakes using a ziploc bag with the corner snipped off. Yield: 1-1/4 cups.
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