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Ultimate Peanut Butter Stuffed Molten Cake

A rich and indulgent dessert featuring gooey, molten peanut butter center wrapped in a decadent chocolate cake. Perfect for special occasions or a cozy night in.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Filling
  • 1/2 cup creamy peanut butter Can substitute with natural peanut butter or almond butter.
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
For the Chocolate Cake
  • 1/2 cup semi-sweet chocolate chips Melt with butter.
  • 1/2 cup unsalted butter Melted.
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour Gently fold in to avoid overmixing.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and generously grease 4 ramekins with butter.
  2. In a small mixing bowl, combine the peanut butter, powdered sugar, and salt. Mix until smooth.
  3. Roll the peanut butter mixture into 4 evenly sized balls and place them in the freezer to chill.
Making Chocolate Batter
  1. Melt the chocolate chips and butter together in a microwave-safe bowl. Heat in 30-second intervals, stirring until completely smooth.
  2. In another bowl, whisk the eggs, egg yolks, and granulated sugar together until light and fluffy.
  3. Gradually add the melted chocolate mixture into the egg mixture, stirring constantly to combine.
  4. Gently fold in the all-purpose flour until just mixed. Avoid overmixing!
Assembly and Baking
  1. Fill each greased ramekin halfway with the chocolate batter.
  2. Place a chilled peanut butter ball in the center of each ramekin and cover it with the remaining chocolate batter.
  3. Bake for 12-14 minutes, or until the edges are set while the center remains soft.
  4. Let the cakes cool for a few minutes before serving. Dive in and enjoy!

Notes

For added fun, dust with powdered sugar or cocoa powder. Serve with vanilla ice cream or fresh berries. For storage, keep in an airtight container in the fridge for up to 3 days.