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peanut butter chocolate lava cakes

Peanut Butter-Chocolate Lava Cakes

Gluten Free:
No
Serving Size:
4
Total Time:
More than 1 hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Microwave
Meal Occasion:
Desserts & Baking
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (2 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 6 tablespoons butter
  • 3 (1-ounce) squares bittersweet or semisweet chocolate, chopped
  • 1/2 cup granulated sugar
  • 6 tablespoons all-purpose flour
  • 1 pinch salt
  • 2 large eggs
  • 2 egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 cup SKIPPY® Creamy Peanut Butter
  • Powdered sugar

Directions

  1. Line bottom of 4 (4-ounce) ramekins or custard cups with round of wax paper; grease.
  2. In medium microwave-safe bowl, microwave butter and chocolate on HIGH (100%) 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with wire whisk until blended. Beat in eggs, egg yolks and vanilla.
  3. Spoon batter evenly into ramekins. Top each with 1 tablespoon peanut butter; press down to cover peanut butter with batter. Refrigerate 1 hour or until ready to bake.
  4. Heat oven to 425°F. Arrange ramekins on baking sheet. Bake 15 minutes or until edges are firm but centers are still slightly soft. (DO NOT OVERBAKE.) Cool 5 minutes on wire rack. Carefully run sharp knife around cake edges to serve. Unmold onto serving plates, then remove wax paper. Sprinkle with powdered sugar; serve immediately.