Chocolate Peanut Butter Lava Cakes Recipe

Instructions

1. Grease six 5-ounce (150 mL) ramekins and dust them with cocoa powder to coat evenly and tapping out any excess.
2. Melt the chocolate and butter together in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove from the heat to cool for 5 minutes.
3. Whisk the eggs, egg yolks, sugar, and vanilla together by hand until combined and then whisk vigorously by hand for a minute more; this builds in structure but there will be no visible difference after the minute.
4. Whisk in the melted chocolate and then whisk in the cocoa powder, cornstarch, and salt until combined.
5. Divide half of the batter between the six ramekins and freeze them for 15 minutes.
6. Remove the ramekins from the freezer. Spoon 1 tsp (5 mL) each of the peanut butter and dulce de leche in the center of each ramekin. Top this with the remaining cake batter, dividing equally. Chill the lava cakes uncovered until ready to bake (these can be made up to a day ahead).
7. Preheat the oven to 375°F (190°C). Place the ramekins onto a baking tray and bake for 20 minutes, until the cakes lose their shine on the surface. Let the cakes rest for 5 minutes.

Burnt Honey Caramel

1. Bring the honey up to a boil over medium-high heat while stirring and continue to cook while stirring until the honey turns a deep amber color (it will reach 240°F/115°C if using a thermometer), about 4 minutes.
2. Remove the pan from the heat, whisk in the butter, and cool for 15 minutes before using.