Peanut Butter Lava Cake

Peanut Butter Lava cake with peanut butter filling 

Missing some old school restaurant desserts?  Don’t worry we got you.  It’s deceivingly easy to make a Lava Cake at home.  We added our own twist by replacing the lava to peanut butter.


Peanut Butter Chocolate Lava Cake


  • 3 Tablespoons Spread The Love® NAKED Organic Peanut Butter
  • 1/4 Cup White Chocolate
  • 6 oz Dark Chocolate Pieces
  • 1/2 Cup Butter or Coconut Oil
  • 3 Room Temperature Eggs
  • 1/2 Cup Super Fine Sugar
  • Pinch of Salt
  • 1/4 Cup Flour
  • Butter or Coconut Oil Spray
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 1 Teaspoon Powdered Sugar
  • Optional Garnishes:
  • Berries
  • Whipped Cream


  • Stand or Hand Held Mixer
  • 4 Six Ounce Ramkins
  • Small Sauce Pan
  • Clean Small Ice Cube Tray
  • Spatula
  • Baking Sheet


  • Step 1 -
    First make the lava filling. In a small sauce pan combine the peanut butter and white chocolate. Over super low heat melt the white chocolate until the mixture is nice and smooth. Divide the filling into 4 of the ice cube compartments. Freeze up to an hour. You can do this part the night before.
  • Step 2 -
    Pre-heat the oven to 400F. Spray the ramekins with butter or coconut oil and then lightly coat with cocoa powder.
  • Step 3 -
    Next make the chocolate cake batter. In a small sauce pan place the butter and dark chocolate pieces together and melt until nice and smooth over low heat. Leave to cool slightly.
  • Step 4 -
    In a large bowl combine the eggs and sugar together. Mix well and using a stand or hand mixer whip for 3 minutes until the eggs are a pale yellow and quadrupled in volume.
  • Step 5 -
    Take the peanut butter filling out of the freezer and pop out of the ice cube tray and place on a plate.
  • Step 6 -
    Fill each ramekin half way up and lightly place the peanut butter filling in the middle of the cake batter. Don’t press down. Cover with more batter.
  • Step 7 -
    Put the filled ramekins on a baking tray and bake for 16 minutes in the center of the oven. Take out and leave too cool for 5 minutes.
  • Step 8 -
    Take a small knife and run it around the sides of the cake. Place a small plate on top of the cakes and using pot holders turn over and lift the ramekins off the cake. Lightly dust with powdered sugar and serve with berries and/or whipped cream.
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