This Peanut Butter Chocolate Lava Cake is a dessert that will wow family and friends! With a moist chocolate cake outside that reveals a liquid chocolate peanut butter center, it's a recipe that's perfect for special occasions or any night after dinner.
Preheat oven to 425°F, and spray (4) 6-oz ramekins by spraying them generously with cooking spray.
In a medium microwavable bowl, melt the chocolate chips and butter in a microwave for 30 seconds. Stir, and repeat melting for 30 second increments until chips are completely melted and mixture is completely smooth when combined.
Whisk in the flour and confectioners' sugar, scraping down the sides of the bowl.
Whisk in the eggs, egg yolks, and vanilla. Mix until completely combined and smooth. Batter will be somewhat thick.
Fill each ramekin 2/3 full.
Mix the peanut butter filling by whisking together the 5 tablespoons of PB2 Crunchy Powdered Peanut Butter with the 3 tablespoons + 2 teaspoons of water.
Place one tablespoon of peanut butter on top of each ramekin. Evenly divide the remaining cake batter over the 4 ramekins to cover the peanut butter.
Place the ramekins onto a baking sheet and place into the oven to bake for 11 minutes. When done, the edges will be firm and set while the middle will be slightly wiggly.
Run a knife around the outer edges to loosen the cake from the sides and let sit for one minute. Place a ramekin onto an oven mitt (they will still be VERY hot!) and put a small serving plate on top of the ramekin. Invert the ramekin, and gently jiggle to release the cake onto the dish.
In a small bowl, mix the 3 tablespoons PB2 Crunchy Powdered Peanut Butter with 2 tablespoons water. Add an additional 1 ½ teaspoons water to form a drizzly consistency.
Top each cake with a scoop of vanilla ice cream, if desired and using a spoon, drizzle with peanut butter sauce and chocolate sauce.
Compliments of 365 Days of Baking and More