Recipe: Salted Caramel Peanut Butter Lava Cake

SALTED CARAMEL PEANUT BUTTER LAVA CAKE

A peanut butter lava cake recipe almost needs a 'do not try this at home' warning. But you should definitely be trying this at home. It's naughty and worth trying. You might even have to eat a few that go wrong before you get it just right. It's a tough life!

Ingredients

  • 1 tbsp unsalted butter
  • 2 tbsp cocoa powder
  • 120 g unsalted butter
  • 120 g dark chocolate
  • 2 eggs
  • 2 egg yolks
  • 120 g caster sugar
  • 1/2 tsp salt
  • 30 g plain flour
  • 4 tbsp smooth peanut butter
  • 3 tbsp dulce de leche
  • 50 g white chocolate
  • 200 ml double cream
  • 100 g oreos (optional)

Step 1

Prepare The Oven And Moulds

Preheat the oven to 200ºC. Grab 4 ramekins or 190ml pudding moulds. Grease the ramekins with a thin layer of butter. Tip cocoa powder into the ramekins and roll them around the coat the whole inside with the cocoa powder.

Step 2

Make The Mix

Dice the butter and chop the chocolate into small cubes. Microwave on high (800W) for 20 seconds at a time, stirring in between until almost all of the chocolate has melted. Stir to melt the last bit of chocolate. Crack the eggs and egg yolks into a mixing bowl. Add the sugar and the salt and whisk until pale. Fold the chocolate mix into the eggs. Add the flour and fold to combine fully.

Step 3

Bake

Pour the chocolate mix into the ramekins, filling only half way up. Combine the peanut butter with the dulce de leche and season with a little sea salt (taste, because your peanut butter might already be salty)! Carefully spoon in 1 tbsp of the peanut butter mixture per ramekin, then cover with the remaining batter until the ramekins are almost full. Put the ramekins onto a baking tray and bake for 12-14 minutes (it can take some experimentation with your oven and the size of your moulds!).

Step 4

Whip The Cream

Melt the white chocolate in the microwave, heating for 30 seconds at a time, then stirring, until just melted. Pour the cream into a mixing bowl and whip almost to soft peaks. Pour in the chocolate while continuing to whisk, until it is completely incorporated and the cream is at soft peaks.

Step 5

Turn Out And Serve

Carefully turn the fondants out onto plates using a kitchen towel. If using the Oreos, crumble them and create a mound on the plate. Place the white chocolate cream onto the biscuit, serve the fondant immediately and scatter over more biscuit if you want to. Serves 4

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