Chocolate Peanut Butter Lava Cakes are easy yet impressive! Molten chocolate and peanut butter spill out of this epic gluten free dessert.
My Grandma turns 100 years old next week! It’s incredible to think about all the things she’s seen and experienced thus far in her life. 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 undoubtedly reading this recipe on.
All that said, I baked a little cake in her honor — Chocolate Peanut Butter Lava Cakes for 2. I wish I could share these individual-sized cakes with molten chocolate and peanut butter centers with her in person, but for now a virtual date will have to do!
What are Lava Cakes?
Lava cakes are individual-sized cakes – chocolate in this case, of course – that are baked until the outer shell is tender and moist, but the inside is still molten.
Hence – LAVA cakes!
We’re spiking them with peanut butter because OF COURSE, and the result is pure decadence. These Chocolate Peanut Butter Lava Cakes taste like melty peanut butter cups and. although they look fancy, they’re so so simple to make.
Is it Safe to Eat Lava Cake?
Lava cakes typically include eggs so a common question, given that the center is molten, is if Lava Cakes are safe to eat.
Chocolate Peanut Butter Lava Cakes are baked at 425 degrees so the batter is able to reach 165 degrees in the center, rendering them safe to eat.
How to Make Chocolate Peanut Butter Lava Cakes
Start by adding butter or vegan butter and semi-sweet semi chocolate chips (or regular-sized chocolate 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.
Add powdered sugar then stir to combine.
Next add a whole egg plus an egg yolk and vanilla then stir to combine.
Add gluten-free 1-to-1 baking flour plus a pinch of salt and stir to combine. I like Bob’s Red Mill 1-to-1 GF Baking Flour blend.
What to Bake Lava Cakes In
I recommend baking Lava Cakes in 6oz Pyrex custard cups because they have the added benefit of being able to be used for kitchen prep, etc.
Divide the batter between two, nonstick sprayed, 6oz custard cups then place onto a foil-lined quarter or half sheet pan in case of spillovers.
Lastly, dollop a heaping teaspoon peanut butter into the middle of each cup then use your finger to sink it into the center of the batter.
Bake the Chocolate Peanut Butter Lava Cakes for 12 minutes at 425 degrees, or until the middle is soft but not jiggly.
Let the cakes cool for 10 minutes before inverting the cups onto plates then carefully pull them off. Top with fresh berries and powdered sugar for a gorgeous presentation. The berries add a pop of freshness that I really love in contrast to the rich and fudgy dessert. Highly recommend!
However you serve it, I hope you love this DECADENT, seriously delicious dessert recipe for 2 — enjoy!
More Irresistible Chocolate Treats
- Chocolate Peanut Butter Pie
- Gluten Free Chocolate Cupcakes
- Gluten Free Chocolate Chip Cookies
- Homemade Hot Fudge Sauce
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
- S’Mores Icebox Cake
Equipment
Ingredients
- 4 Tablespoons butter or vegan butter
- 1/3 cup gluten free semi sweet chocolate chips, 2oz, mini or regular-sized, Enjoy Life brand recommended
- 1/2 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup gluten free baking flour blend WITH binder, see notes
- pinch of salt
- 2 heaping teaspoons creamy peanut butter
- Fresh berries for serving
Directions
- Preheat oven to 425 degrees then line a half sheet pan with foil in case of spills then set aside. Spray two, 6oz ramekins or custard cups with nonstick spray then set aside. Whisk together the whole egg plus egg yolk in a small bowl then set aside.
- Add butter and chocolate 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 middle of each cup. 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.
Notes
- The longer the cakes sit, the more the “lava” firms up. I like a 10 minute resting time before overturning.
- I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These were a perfect way to end our Valentine’s dinner at home! The hit of melty salty peanut butter in the middle is a fantastic switch up from a typical chocolate lava cake. Very quick and easy to whip up anytime (which might not be such a good thing :))
Haha, I can relate!! ;) So glad these were a hit, Katie! Thank you so much for your feedback and recipe rating!
can i use all purpose flour instead of the gluten free flour?
That should work fine!
Made these a couple of months back and they were a fan favorite.. Fam wants me to make them again
Glad it’s a repeated recipe for you and your family, Diego! Thank you so much for your feedback and recipe rating!
Tripled the batch for our family Valentine’s dinner. It was easy and delicious!
YES! So glad to hear it, Wendy!
What could/should I use instead of PB? (Peanut allergy), is there a was I could just use chocolate? I need suggestions WITH directions; I’m not a very experienced cook.
You can use any other nut/seed butter, or nutella, or just leave it out!
I Like this Chocolate-Peanut Butter Lava Cakes . It is very tasty and yummy . Combination of chocolate and peanut butter make it tasty and yummy. Your post was very helpful for me.