Try This Chocolate Peanut Butter Lava Cake Recipe from ‘The Pioneer Woman’ Ree Drummond’s Website
If you love sweets, chocolate is likely at the top of your list when it comes to your favorites. Peanut butter might also be somewhere on the list. When you mix chocolate and peanut butter together, you’re sure to have a delightful treat. One interesting dessert recipe on The Pioneer Woman website is one for chocolate peanut butter lava cake. This recipe was posted by guest blogger Bridget Edwards, founder of the website Bake at 350.
Edwards says you don’t have to wait until you get to a restaurant to enjoy lava cakes. You can enjoy them at home when you mix up the right ingredients. “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 PJs while curled up on the couch,” joked Edwards.
What is lava cake?
One of your first questions might be ‘What is a lava cake?’ Well, Edwards has answered that question for you. “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,” wrote Edwards on The Pioneer Woman blog.
For the filling:
- 3 tablespoons smooth peanut butter
- 1 tablespoon powdered sugar
- 1 tablespoon salted butter, room temperature
For the cake:
- 1/4 cup unbleached all-purpose flour
- 1 teaspoon Dutch-process cocoa
- 6 ounces, weight bittersweet chocolate
- 1/2 cup salted butter
- 3 eggs, room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- Chocolate sauce and powdered sugar, for topping
- To make the filling, stir together the peanut butter, powdered sugar, and butter until smooth. Refrigerate this mixture for 30 minutes.
- Preheat oven to 425°F. Place butter on four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins and then tap out the excess.
- Divide the chilled peanut butter filling into four portions. After dividing the peanut butter filling put it in the refrigerator.
- Whisk flour and cocoa together. Put the mixture aside. Melt chocolate and butter over low heat until it is melted and has a smooth consistency. Next, remove from heat.
- Beat the eggs with the sugar until it becomes thickened. Edwards says this should take roughly three minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until it is combined. Add in the flour/cocoa mixture.
- Fill ramekins with 2/3 of the batter. Place a drop of peanut butter on top of the batter. Drip the remaining batter over the peanut butter.
- Bake for 15 minutes. Remove from the oven and let it stand on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Next, place a dessert plate on top and flip the plate over. Remove the ramekin.
Edwards recommends serving the cakes warm with chocolate sauce and sifted powdered sugar. She also says the cakes can be made ahead and refrigerated. You can reheat in the microwave for 30 seconds.
Source: Bridget Edwards on The Pioneer Woman blog
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