Chocolate-Peanut Butter Lava Cakes for 2 are for serious dessert lovers only! Tender cake surrounds molten chocolate and peanut butter in this easy yet irresistable gluten-free dessert recipe. Sponsored by Enjoy Life.
My Grandma turns 100 years old in just under a week and a half! Pause to think about that for a second. She has been on this earth for ONE. HUNDRED. YEARS. A century! It’s difficult to wrap my mind around all the things she’s seen and experienced in her lifetime – from men landing on the moon, to living through the great depression. World wars, prohibition, and even the invention of the iPad, which she is most likely reading this post on.
Happy early birthday, Grandma – you are a WONDER! <3
She’s having a party in Ohio next week to celebrate so I baked a little cake in her honor – Chocolate-Peanut Butter Lava Cakes for 2. Grandma, I wish we could devour these individual-sized cakes with molten chocolate and peanut butter centers together in person, but for now a virtual date will have to do!
I’ve always loved that my Grandma’s birthday falls around Valentine’s Day – is there a sweeter time of year? Especially when chocolate and peanut butter are involved? That said, there’s no need to look any further for a special Valentine’s Day dessert idea. These little cakes are pure decadence and the recipe makes just enough for two.
So, grab your Gran, spouse, partner, gal pal or ‘it’s complicated’ and feast on these truly special treats. They’re easy to make, gluten-free, and easily made dairy-free, too!
The recipe for Chocolate-Peanut Butter Lava Cakes for 2 is sponsored by my friends at Enjoy Life. Enjoy Life baking chocolates are certified gluten-free, free from 14 common allergens, and certified vegan and paleo-friendly. As you know, we use Enjoy Life chocolates in our house constantly for baking and dessert projects on account of Lincoln’s dairy allergy and my Celiac Disease. Their taste and quality are top notch.
For this dessert, I used their teeny-tiny semi-sweet mini chips because they melt quickly and evenly, helping to create a tender chocolate cake with a drippy molten center. Did I mention they’re spiked with peanut butter? These cakes taste like giant Reese’s Cups and I am HERE FOR IT!!!
Since we’re on the topic of Valentine’s Day, Enjoy Life is now offering chocolate minis in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch, and a variety pack, that are perfect for the classroom, especially. This year Lincoln is the only child in his class with a food allergy (in previous years there were at least one or two others,) and he’s really feeling being “different”. Not that this kind of stuff doesn’t build character and resilience, but to see your kid bummed out week after week because he can’t have the birthday cupcakes other students bring in kind of stinks.
That said, even if your child doesn’t have food allergies, I urge you to think about picking up a bag of these allergy-friendly chocolates for them to pop into their classmate’s Valentine’s Day boxes. They’re cute and most importantly, super tasty. (What you can’t see in the photo below is the corner of the Ricemilk Crunch chocolates bag ripped open because Ben was still hungry after polishing off the variety pack. Ok, I helped a little (cough, a lot) with the variety pack.)
Anyway, let’s bake!
Start by adding 4 Tablespoons butter or vegan butter and 1/3 cup Enjoy Life Semi-Sweet Mini Chips to a medium-sized bowl. Microwave for 30 seconds then stir, and then microwave in 10 second increments until the chocolate is smooth and fully melted.
Next add 1/2 cup powdered sugar and stir to combine.
Add 1 whole egg plus 1 egg yolk and 1/2 teaspoon vanilla then stir to combine, and then add 1/4 cup gluten-free 1-to-1 baking flour plus a pinch of salt and stir to combine. I use Bob’s Red Mill 1-to-1 GF Baking Flour blend, FYI!
Divide the batter between two, nonstick sprayed, 6oz ramekins or custard cups then place onto a foil-lined quarter or half sheet pan in case of spillovers. There shouldn’t be, but better to be safe then sorry.
Lastly, dollop a heaping teaspoon peanut butter into the middle of each cup. Speaking of food allergies, if you’re working around a peanut allergy, feel free to use the nut butter of your choice OR just leave it out entirely!
Use your finger to sink the peanut butter down into the center of the batter then bake for 12 minutes at 425 degrees, or until the centers are soft but not jiggly.
Let the cakes cool for 10 minutes before inverting the cups onto plates then topping with fresh berries and more powdered sugar if you please. The berries add a pop of freshness that I really love in contrast to the rich and fudgy dessert, and I highly recommend.
However you serve it, I hope you love this DECADENT, seriously delicious dessert recipe for 2! Enjoy!
Chocolate-Peanut Butter Lava Cakes for 2
Chocolate-Peanut Butter Lava Cakes for 2 are for serious dessert lovers only! Tender cake surrounds molten chocolate and peanut butter in this easy yet irresistable gluten-free dessert recipe.
- 4 Tablespoons butter or vegan butter
- 1/3 cup (2oz) Enjoy Life Semi-Sweet Mini Chips
- 1/2 cup powdered sugar
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup gluten-free 1-to-1 baking flour blend with binder
- pinch of salt
- 2 heaping teaspoons peanut butter (or other nut butter)
- Fresh berries for serving
- Preheat oven to 425 degrees. Line a quarter sheet pan or half sheet pan with foil then set aside. Spray two, 6oz ramekins or custard cups with nonstick spray then set aside. Whisk together whole egg plus egg yolk in a small bowl then set aside.
- Add butter and mini chips to a medium-sized bowl then microwave for 30 seconds. Stir then microwave in 10 second increments, stirring between increments, until chocolate is smooth and melted. Add powdered sugar then stir to combine. Add whisked eggs and vanilla then stir to combine. Add flour and salt then stir to combine. Divide batter between prepared cups (about 1/2 cup batter each) then scoop 1 heaping teaspoon peanut butter into the middles. Use your finger to help sink the peanut butter into the center of the batter.
- Place cups onto sheet pan then bake for 12 minutes or until tops are soft but not jiggly. Let lava cakes cool for 10 minutes then overturn onto plates and serve with fresh berries. FYI - the longer the cakes sit, the more the "lava" firms up. I like a 10 minute resting time before overturning.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.