Lava cakes are not just fancy restaurant fare. They can be easily made at home. In fact, they’re even better at home because you can enjoy them in your pj’s while curled up on the couch. See? They just got even better.
If you’ve never had a lava cake before, it’s typically a small cake with a liquid center. These are made by either underbaking the cake batter or adding a “center” to the batter that will melt as the cake bakes. The melty center is my preferred method.
This one is for you peanut butter and chocolate lovers. (I’m one of them!) The sweet peanut butter center is molten and runny when you cut into the cake. Paired with the rich chocolate cake, it’s heaven. This is the perfect dessert for a Valentine’s dinner at home!
The cake itself get a boost in flavor from vanilla and instant espresso powder. Look for the espresso powder near the Sanka in the grocery store, or in the Italian foods section. If you can’t find it, it’s not the end of the world. It’s not there to add coffee flavor, just to enhance the chocolate.
The peanut butter centers are made from peanut butter (this is the time to use a classic, not natural, peanut butter), powdered sugar, and butter.
You’ll make the peanut butter filling, chill it, and then divide into four even portions.
To make sure the cakes pop out of the ramekins, butter them well, then dust with a mixture of flour and cocoa powder. (These are 6-ounce ramekins. They don’t need to be heart-shaped, but they sure are cute!)
The cakes start with melted chocolate and butter. Hello, friends!
While that cools a bit, you’ll whip up eggs and sugar until frothy and thick.
The chocolate mixture with the vanilla and espresso gets added in …
And stirred until combined. Then stir in the flour and cocoa.
Once that’s all combined, most of the batter is poured into the prepared ramekins. Peanut butter centers are added to each one.
That last bit of remaining batter gets spooned on top.
The cakes bake up quickly and after a short resting time are ready to be plated. Imagine how your family will swoon over these!
I like to top them with a drizzle of good chocolate sauce and a dusting of powdered sugar. If you really want an over-the-top, decadent dessert, top with a scoop of vanilla bean ice cream. (You might also want to have on your stretchy pants.)
These are best served right away, but you can make them ahead, refrigerate, and reheat in the microwave. The cakes don’t come out of the ramekins as cleanly when reheated, so have that chocolate sauce and powdered sugar at the ready for topping.
Have you made or eaten lava cake before? Let’s hear the details!
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