Molten "Lava" Chocolate Cake

 

A favorite game of my granddaughter's is Lava Floor. It involves jumping from chair or cushion to another furniture without touching the floor. Lava and volcanos are a source of curiosity. So this Molten Chocolate Cake got good attention when I served it. It combines favorite flavors of chocolate and peanut butter and nuts in a warm gooey way. The bonus is it is easy and quick to make and adds a hint of celebration to the meal. 

There are two options for this recipe. I used the Peanut Butter version. For a Raspberry Molten Chocolate Cake, omit the peanut butter step and top with 1 cup of fresh raspberries just before baking. 

Chocolate Peanut Butter Molten Cake

 

½ cup all-purpose flour

2 tablespoons unsweetened cocoa

Pinch (less than ⅛ teaspoon baking soda)

½ teaspoon Kosher salt

½ teaspoon instant espresso granules

1 ¼ cups bittersweet chocolate chips

1 cup unsalted butter, cut into small pieces

4 large eggs

¾ cup granulated sugar

9 tablespoons creamy peanut butter

3 tablespoons chopped roasted salted peanuts

 

1. Preheat oven to 350 °. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, baking soda, salt, and expresso granules into a small mixing bowl. Set aside. 

2. Place chocolate chips and butter in a medium microwave safe bowl, and microwave in high in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total. Set aside. 

3. Beat eggs and sugar in a large bowl with an electric mixer on medium high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minutes. 

4. Pour half of batter into prepared baking dish. Dollop creamy peanut butter evenly over batter. Top with remaining batter. Sprinkle with chopped roasted salted peanuts. 

5. Bake in preheated oven until edges of cake start to pull away from sides of baking dish and center still jiggles slightly, 30-35 minutes. 

Serve immediately, with ice cream if desired.