Molten Chocolate Cake with Peanut Butter

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**This post has been sponsored by Dunkin’ Donuts Bakery Series. All opinions are my own. Thanks for supporting brands that support me.  

 Give me all the chocolate please. Well, let me rephrase that. Please give me anything that has to do with chocolate and peanut butter. I absolutely cannot resist that flavor combination. And don’t even get me started on what happens when you put them together in a molten chocolate cake – it is the most unbelievable dessert out there.  You should probably go make it, right now.

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Today, I am pairing my molten chocolate cake with the last of the three Dunkin’ Donuts Bakery Series possible coffee flavors, Dulce de Leche Cookie. It is a match made in heaven.

If you missed the last post (link to the passion fruit tart) here is the deal. Dunkin’ Donuts Bakery Series is coming out with a new coffee flavor next year and they want our help picking the winning flavor. There are three new flavors, Blueberry Pancake, Dulce de Leche Cookie, and Coconut Caramel that you can test and then vote for your favorite online.    

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Make sure to head on over to their website and vote for your favorite coffee flavor. You have until tomorrow, (October 31st) to enter your choice, plus a chance to win $5,000 or a year’s supply of the winning flavor (think of all the cups of coffee!!). The best part, you can totally help choose which flavor will be in stores next May.   

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Couple notes on the recipe. First if you use natural peanut butter it will still taste good but it won't be as creamy and smooth as say a more processed peanut butter like Jiffy. The size of your ramekin will also play an important part in the cook time. If you ramekin is larger than 4 oz. each, then the cake will take a little less time to cook. Lastly, in order to get the maximum amount of chocolate ooze, make sure to serve the cakes immediately after they are done. 


Click here to see a video of this recipe in action. 

Molten Chocolate Cake with Peanut Butter

  • 8 oz. semi-sweet chocolate
  • 1 stick (8Tbs.) unsalted butter
  •  1/2 cup all-purpose flour
  • ¾ cups confectioners' sugar
  •  3 large eggs
  • 3 egg yolks
  •  1 tsp. salt
  • 1 tsp vanilla extract
  •  4 Tbs. creamy peanut butter

Preheat oven to 425° F.

Brush butter inside 4 - 4 oz. ramekins. Sprinkle with granulated sugar and coat the sides of the ramekins.

Melt the chocolate and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs, yolks, and salt. until smooth. Stir in the vanilla extract. Divide half of the batter evenly among the prepared ramekins. Place 1 tablespoon peanut butter in each ramekin. Top with remaining batter.

Bake for 11-13 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto a plate. Dust with cocoa powder and serve with ice cream.

Makes 4 servings.