Best Ever Peanut Butter Chocolate Molten Cakes

Total Time
Prep 15 mins
Cook 15 mins

Source: Kraft Foods

Ingredients Nutrition

  • 4 semi-sweet chocolate baking squares
  • 12 cup butter
  • 1 cup icing sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 14 cup smooth peanut butter


  1. Heat oven to 425°F Butter 4 (3/4-cup) custard cups or soufflé dishes and place on baking sheet.
  2. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with whisk until chocolate is completely melted.
  3. Add sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour.
  4. Pour 1/2 the batter evenly into prepared cups. Spoon 1 tablespoons peanut butter into centre of batter in each cup. Cover with remaining batter.
  5. Bake 14 minutes or until sides are firm but centers are still soft. Let stand 1 minute. Carefully run small knife around edges of cakes to loosen.
  6. Invert cakes onto dessert plates. Cut in half to serve.
Most Helpful

5 5

Very yummy! I didn't use baking squares of chocolate, but with a little detective work I figured out each square is equal to one ounce. I also used natural crunchy peanut butter since that is what we have in the house, and it worked fine. Two of us shared a (heart shaped!) ramekin, instead of turning it out onto a plate. If you love peanut butter and chocolate together, this one's for you!

5 5

What's not to love about chocolate and peanut butter together. So delicious. The recipe was reduced to one wonderful cake which DH and I shared on a single plate. I followed Maito and used 1 oz of semi sweet chocolate chips. The cake was dusted lightly with confectioner's sugar at serving. Made for Aussie Swap.

1 5

This did not turn out good at all. Cake had absolutely no taste.