CHOCOLATE PEANUT BUTTER LAVA CAKES

Chocolate Peanut Butter Lava Cakes combine two classic flavors in one deliciously ooey gooey dessert. This sinfully delicious dessert is perfect for Valentine�s Day or any special occasion!

I�ve always had a thing for chocolate + peanut butter. I mean�.who hasn�t?? It�s the original salty/sweet combo�.and even though we�ve invented thousands more since, nothing quite compares to the marriage of creamy peanut butter and sweet, rich chocolate. AmIright??

I remember back in the day � like the middle school day � making chocolate + peanut butter snacks at sleepovers. The big favorite, of course? PUPPY CHOW! But eventually, we liked to take it beyond the basics. We liked to get a little more creative, have a little more fun. Apparently my friends and I had the minds of food bloggers from early on�.

Ingredients

• 1 stick + 2 Tbsp. unsalted butter
• 1/4 c. + 1 Tbsp. flour
• 1 Tbsp. cocoa powder
• 4 oz. bittersweet baking chocolate
• 1/4 c. peanut butter
• 2 Tbsp. powdered sugar
• 1/2 tsp. cinnamon
• 1/4 c. sugar
• 3 large eggs
• 1 tsp. vanilla

Instructions

1. Preheat oven to 425 degrees.
2. Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
3. Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
4. Place ramekins on a sturdy baking sheet and set aside.
5. In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
6. In a small bowl, combine peanut butter, powdered sugar, 1 Tbsp. softened butter, and 1/2 tsp. cinnamon. Mix well; set aside.
7. In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and 1/4 c. flour.
8. Fill each ramekin about 2/3 full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
9. Bake at 425 degrees for 12-15 minutes, until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
10. Transfer to a wire rack and let cool 5 minutes.
11. Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
12. Gently wiggle each ramekin to release the cake.
13. Dust with powdered sugar and serve immediately.

*Recipe adapted from Food & Wine

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