Peanut Butter Lovers, Rejoice!  Behold the Ultimate Peanut Butter Dessert: Peanut Butter and Jelly Lava CakesWarm, Creamy, and Gooey Liquid Center Fondants atop a Concord Grape Sauce.  Easy Recipe, No Mixer Required, just 15 minutes to PB Nirvana.

Peanut Butter and Jelly Lava Cakes | Baking a Moment

When life hands you lemons, you make lemonade.  Right?

This is one of those times.

Why is it that recipe fails only seem to happen when you’re up against like a gazillion crazy deadlines, btw?

And ps- why is it that when you have a gazillion crazy deadlines, the kids have no school?  Again?  My kids haven’t had a full week of school in what feels like months.  Last week I lost 2 “work” days to parent/teacher conferences, and this week I lost two more to teacher in-service days.  How is a sane person supposed to get 40 hours worth of work done in 7 1/2 hours?

Anyhow, back to the subject at hand.  I was planning to make you guys Guinness Soft Pretzels with Dark Chocolate and Vanilla Salt today.  And they were going to be in the shape of Celtic Knots.  I know.  When I tell you I had been planning this for almost a year, it’s the God’s honest truth.  My heart almost broke when they ended up tasting like dog s**t.  Maybe I can take another crack at it at some point, and end up with a better result, but I doubt it can happen before St. Patty’s day this year :/

So, obviously I had to think pretty fast if I was gonna have another post for ya this week.

That week that I took off last month?  It all kicked off when I tried to make Fluffernutter Lava Cakes, and I Could. Not. Make. Them. Work.  I was stuffing them with marshmallows, like I saw Jocelyn do with her S’mores Lava Cakes.  The cake was coming out fabulous, but the marshmallow was just melting into nothingness.  After three tries I finally gave up (I guess peanut butter and marshmallow just don’t work together, in this instance), but after yesterday’s flop I figured why not rework them?  They were still awfully tasty and it’d be a shame not to share.

Peanut Butter and Jelly Lava Cakes | Baking a Moment

I always liked PB&J better than fluffernutter anyway!

The peanut butter lava cake is seriously out of control.  A little sweet, a little salty, and uber creamy and peanutty.  If you are a peanut butter lover, seriously.  You’ve got to try this.  You’re gonna freak!

And they are super quick and easy to whip up.  No frosting necessary.  You don’t even need a mixer.  Just a bowl and a whisk.  Fifteen minutes to bake, and you’re in peanut butter nirvana.

Peanut Butter and Jelly Lava Cakes | Baking a Moment

The sauce is nothing more than a few tablespoons of grape jam.  (If you cast a vote on my informal Facebook PB&J poll, thank you!  The results were nearly unanimous.  Grape wins!  Better luck next time, strawberry.)  I really like the way jam works for this, as opposed to jelly, because all you need to do is stir it with a spoon and it’s the perfect consistency for a shortcut sauce.  Just puddle a little on a plate and invert your Peanut Butter Lava Cake right on top.  Dress it up with a little dusting of powdered sugar, and you’re golden.

Peanut Butter and Jelly Lava Cakes | Baking a Moment

Oooh, look how gooey!

Peanut Butter and Jelly Lava Cakes | Baking a Moment

Peanut Butter and Jelly Lava Cakes

Peanut Butter Lovers, Rejoice! Behold the Ultimate Peanut Butter Dessert: Peanut Butter and Jelly Lava Cakes! Warm, Creamy, and Gooey Liquid Center Fondants atop a Concord Grape Sauce. Easy Recipe, No Mixer Required, just 15 minutes to PB Nirvana.


Serves 2 servings (doubles easily)     adjust servings

Ingredients

  • 1/3 cup creamy peanut butter
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup powdered sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grape jam
  • optional: additional powdered sugar, for garnish

Instructions

    1. Preheat oven to 350 degrees F and lightly grease (2) 6-ounce ramekins with non-stick spray.
    2. Place peanut butter and melted butter in a bowl and stir together until smooth.
    3. Mix in the powdered sugar.
    4. Add the eggs, yolk, and vanilla, mixing to incorporate.
    5. Sprinkle in the flour and salt and stir until smooth.
    6. Divide the batter equally between the prepared ramekins. Bake for 16 minutes.
    7. Cool for 10 minutes and then run the blade of a thin knife around the edge of each ramekin to loosen.
    8. Stir the jam to loosen it up. Spoon it in the center of each serving plate, and invert the lava cakes on top.
    9. Sprinkle with powdered sugar (if using), and serve.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 851kcal Calories from fat 466
% Daily Value
Total Fat 52g 80%
Saturated Fat 21g 105%
Transfat 1g
Cholesterol 320mg 107%
Sodium 493mg 21%
Carbohydrate 81g 27%
Dietary Fiber 3g 12%
Sugars 59g
Protein 19g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Peanut Butter and Jelly Lava Cakes | Baking a Moment

I’m telling you, peanut butter lovers, you’re going to thank me!  This has got to be the ultimate peanut butter dessert!

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