Chocolate + Peanut Butter Molten Lava Cake

Chocolate Molten Lava Cake (akaEasy Chocolate Fondant’) was my very first blog post over three years ago. I keep on coming back to this recipe since it is rather easy (only 5 ingredients) and it’s also awe-despairingly delicious. At that time, I didn’t know much about photography: I just pushed the ‘automatic’ button on the camera and hoped for the best:

My first blog post- February 2013

Chocolate Fondant

To experiment further, I thought, “What would happen if I added a dab of peanut butter to the cake batter?” Well, the ‘molten lava’ continued to flow from the cake, but this time it was even more rich and decadent, with the peanut butter weaving through the flow of chocolate.

To make the Chocolate and Peanut Butter Molten Lava Cake, the process is the same; first you prepare your molds by brushing the insides with melted butter then dusting with some cocoa powder. The butter and chocolate are then melted together over a pan of simmering water and the eggs and sugar are beaten together until frothy. The flour is then folded into the combined ingredients.

To get the special peanut butter and chocolate lava effect, you first fill each mold halfway with batter, then add a dab of peanut butter, followed by more batter. In other words, the peanut butter is ‘sandwiched’ in the middle.

Note: for my molten lava cakes, I used a rather large mold: about 4 inches wide and 3 inches deep. This helped to create the effect of the center of the cake ‘collapsing’ inward. You could also use the smaller dariole type molds, although the effect will not be as great.

Also, baking time depends on the size of your molds; for my larger molds, I baked them for 13 minutes and only 11 minutes for the smaller dariole molds. To test for ‘doneness’, the center of the cake should spring back when pressed with your finger.

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

Chocolate and Peanut Butter Lava Cake
Serves 8
Chocolate and Peanut Butter lava flowing from a decadent chocolate cake
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Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
  1. Melted butter for greasing – Cocoa powder for dusting the ramekins
  2. 1/2 cup butter (110 grams)
  3. 200 grams (7 ounces) dark chocolate chips
  4. 1/2 cup white sugar (100 grams)
  5. 4 eggs
  6. 4 egg yolks
  7. 1 cup plain flour (110 grams), sifted
  8. 1 tbsp peanut butter for each mold
  9. Thickened cream to serve, icing sugar to dust (optional)
  1. Pre-heat oven to 360 °F (180° C). Grease ramekins (pudding molds) with melted butter and dust insides with cocoa powder. Place on baking tray.
  2. Place a round piece of baking paper to fit the bottom of each ramekin to ensure the fondant lifts out easily after baking.
  3. Combine the butter and chocolate together and place over a saucepan of simmering water- stir until melted.
  4. In a separate bowl, add together 4 eggs and 4 separated egg yolks with the sugar- mix on high speed with an electric mixer until the mixture is thick and foamy (but not stiff).
  5. Now gradually add the egg mixture to the chocolate mixture, folding in small amounts at a time until glossy and smooth.
  6. Fold in the flour until smooth. Fill each mold half-way with the batter, add 1 tbsp peanut butter, then finish filling the mold almost to the top. Place the molds in fridge for at least 1/2 hour or until ready to serve.
  7. Bake for 11- 13 minutes on a tray – fondants should appear to be cooked on top but do not over-cook. The center of the cake should spring back slightly when touched.
  8. Remove from oven and let stand for several minutes – then run a knife gently around the rim of each mold and turn each fondant out onto a serving plate or bowl.
  9. Sprinkle with white icing sugar; add thick cream on the side if desired, for extra ‘yumminess.’
  1. This recipe will yield about 5 serves if you use the larger molds and about 8 serves if you use the smaller dariole molds
G'day Soufflé

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  • Reply
    John/Kitchen Riffs
    September 2, 2016 at 10:36 am

    My first efforts at food photography were dismal. Takes time to learn, or at least it did me. Anyway, love the combo of peanut butter and chocolate. This looks wonderful! Thanks.
    John/Kitchen Riffs recently posted…The Paradise Cooler CocktailMy Profile

  • Reply
    GiGi Eats
    September 3, 2016 at 6:00 am

    Oh hellooooooo gorgeous!!

  • Reply
    Karen (Back Road Journal)
    September 3, 2016 at 6:00 am

    I’ve had chocolate lava cakes often but not with peanut butter. What a great idea!
    Karen (Back Road Journal) recently posted…Home Decor, It’s All In The DetailsMy Profile

  • Reply
    September 3, 2016 at 12:29 pm

    I can see the you have improved a lot in photography, you should see my first posts, a disgrace discolored dark photos that I am ashamed of 🙂 but still shows that I’ve improved a lot too. Lovely recipe I will be making for sure.
    Amira recently posted…slow cooker bbq pulled chicken sandwichesMy Profile

  • Reply
    Rachel @ sweetravioli
    September 3, 2016 at 4:15 pm

    Omg!!! They look divine!
    Rachel @ sweetravioli recently posted…Banana ‘Bread’My Profile

  • Reply
    September 6, 2016 at 4:22 pm

    MY oh my, just look at that beauty!
    Raymund recently posted…Double Mushtoom BrushettaMy Profile

  • Reply
    Kathy @ Beyond the Chicken Coop
    September 6, 2016 at 9:29 pm

    Any type of lava cake is just amazing! It satisfies my chocolate craving in just one bite….of course I don’t stop at just one bite though 🙂
    Kathy @ Beyond the Chicken Coop recently posted…Cilantro Lime RiceMy Profile

  • Reply
    Lynn @ Oh-So Yummy
    September 8, 2016 at 11:02 am

    I want to make this sooooo bad but have a very busy month ahead of me. Maybe next time that hubby is out of town. So I can have it all to myself =P
    Lynn @ Oh-So Yummy recently posted…Tacotopia at the Track 2016 – recapMy Profile

  • Reply
    Jean |
    September 9, 2016 at 12:45 am

    Fran, these look lovely. My husband’s favorite candy is peanut butter cups, so he’s sure to like these!
    Jean | recently posted…Coffee Chocolate Gelato – Cuisinart Giveaway – ICE-100 Compressor Ice Cream MakerMy Profile

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