Molten Chocolate Peanut Butter Cake is the perfect dessert for someone who loves dark chocolate and loves peanut butter- one of my favorite combos. Top it with your favorite ice cream and you will be on a sugar rush for days!
While I prefer dark chocolate, you can also use a semi-sweet or even milk chocolate if you prefer. All 3 are delicious, but the dark chocolate is my favorite! I used a Ghirardelli Bittersweet Chocolate Bar is my favorite. I love the creamy, dark flavor. Chop the chocolate into chunks for easier melting.
You need to do just a little prep work before starting the molten cakes. Spray or butter your ramekins, then dust with cocoa. You can also dust with flour, but then you run the chance of white flour bits on the outside of your cake. I prefer the cocoa powder.
Making The Molten Chocolate Peanut Butter Cake
Molten cakes are actually really simple to make. Melt the chocolate chunks you just cut up with your butter. I did this in the microwave, just be mindful and watch it constantly. Your chocolate doesn’t need to be completely melted when you remove it from the microwave, it will continue to melt as you mix and the mixture is still warm even after it is removed.
Now, beat your eggs and egg yolks with the sugar on high. Once they are light and fluffy, add in your vanilla and salt. Mix just for a few seconds. Pour in your chocolate mixture and mix with a spoon or spatula. Pour into your prepared ramekins.
Let’s talk peanut butter. We are huge fans in this house, so I didn’t skimp. I used this OXO Medium Scoop. If that feels like too much for you and your taste, cut back! Now, get these right into the oven.
The Molten Magic
Here is where the real magic happens. The key to molten cakes is to under bake and serve immediately. So, let them sit in the ramekins for 30 seconds to a minute. Slide a knife around the edge to make sure it won’t stick. Invert onto your plate and carefully remove the ramekin. 3 out of my 4 came out no problem, but one collapse a touch. That is because peanut butter is so heavy, it can break through the side just a touch. Don’t stress if this happens. Chances are good it won’t, but I wanted to warn you in case.
Finishing Out The Molten Chocolate Peanut Butter Cake
I sprinkled it generously with powdered sugar.
The topped with a good scoop of ice cream. There is something so good about ice cream on a molten cake. I know it is extra sugar on sugar, but it is so good!!
Then, enjoy the perfect chocolate peanut butter perfection. It is heaven. These are best enjoyed warm, as the chocolate will continue to cook and set if you wait too long.
More Chocolate Ideas
If dark chocolate is your thing, we could be friends. I also have more awesome ideas for you:
- How about this Dark Chocolate Tart with Almonds. It was so dreamy…
- I also love this Dark Chocolate Bark with Popped Amaranth. So healthy!
- These Dark Chocolate Rye Cookies are also really good!
- One of my most popular recipes on the blog the past month is this Dark Chocolate Rolled Cake with Peppermint Filling.
Molten Chocolate Peanut Butter Cake
- 6 ounces bittersweet chocolate bar cut in chunks
- 4 ounces butter
- 2 eggs
- 2 egg yolks
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- cocoa powder for dusting
- ice cream or whipped cream optional, but really good
- 1/4-1/2 cup peanut butter I used 2 tablespoons per cake, but you may want less. That is where the variation comes from.
- Brush your ramekins with butter or spray, then dust lightly with the cocoa powder. Place on a baking sheet and set aside.Preheat your oven to 450 degrees. Place your butter and chocolate in a microwave-safe bowl. Microwave in 30-second increments. Stirring after each one. Once the chocolate is almost all the way melted, remove and stir until it is all melted. Set aside. Add eggs, egg yolk, and brown sugar to a bowl. Mix with a hand mixer until light and fluffy. This can also be done with a whisk if you prefer, it is a great workout. Pour in the chocolate mixture and vanilla, mix to combine. Divide the batter between the 4 ramekins. Drop 1-2 tablespoons peanut butter into the center of the mixture. I used 2 tablespoons per cake, you may want less. In that case, do 1 tablespoon per cake. Move the baking sheet to the oven. Bake for 12 minutes. You want the outside to be slightly set and the center soft.Remove from oven, and allow the cakes to sit for about 1 minute. Slide a knife around the edges to make sure the cakes will slide out easily. Invert carefully on to a plate and slide the ramekin off. Dust with powdered sugar, if you choose. Then top with ice cream or whipped cream, again, if you choose. Serve immediately, as the molten cake will continue to cook and you won't have the gooey center. Now, sit back and enjoy. You deserve it!