Chocolate Peanut Butter Lava Cakes

Chocolate Peanut Butter Lava Cakes are easy yet impressive! Molten chocolate and peanut butter spill out of this epic gluten free dessert.

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking

Servings

Calories 707kcal

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

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.

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.