Chocolate Peanut Butter Lava Cakes Recipe! | Mother’s Day Baking with Anna Olson!

Live Chocolate Peanut Butter Lava Cakes Recipe! Mother’s Day Baking with Anna Olson Live! Professional Baker Anna Olson shows you how to make an amazing Chocolate Peanut Butter Lave Cake LIVE for Mother’s Day!

Subscribe for more video recipes:


Makes 6 individual desserts
Prep Time: 15 minutes
Cook Time: 20 minutes


7 oz (210 g) dark couverture/baking chocolate, chopped
6 Tbsp (90 g) unsalted butter, diced
2 large eggs
2 large egg yolks
1 tsp vanilla extract
½ cup (100 g) granulated sugar
1 Tbsp (7.5 g) cocoa powder, plus extra for dusting
1 Tbsp (8 g) cornstarch
Pinch fine salt
2 Tbsp peanut butter
2 Tbsp Dulce de leche (store bought or homemade)


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 centre 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.

To serve, run a small palette knife around the inside edge of a ramekin. Place a small plate overtop and invert both. Lift the ramekin off and serve.

Makes 6 individual desserts

Burnt Honey Caramel


100 g (1/3 cup) honey
60 g (1/4 cup) unsalted butter


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 colour (it will reach 240°F/115°C if using thermometer), about 4 minutes. Remove the pan from the heat, whisk in the butter and cool for 15 minutes before using.

Shop Anna Olson Cookbooks:

Follow Anna on social media:
Anna’s Official Website:

Follow Oh Yum on…
Official Oh Yum Website:

#MothersDay #AnnaOlson #Dessert

Articles You May Like

పిండి రుబ్బే పనిలేదు,చట్నీ కూడా చేయక్కర్లేదు ఈజీగా చేసే Instant Breakfast /Snack | Murmura Breakfast
This is a toddler friendly recipe
Fantastic Miniature KITKAT Chocolate Cake Decorating – Best Colorful Cake Recipe by Mini Bakery
Tuscan Chicken Salad | Family Dinner Recipes | Kidspot
TODAY’S LUNCH BOX RECIPE | 03 FEB 23 | கதம்ப சாம்பார்| வெந்ததய கீரை கார குழம்பு | FAST COOKING|JENI

Leave a Reply

Your email address will not be published. Required fields are marked *