by Eloise Head
A twist on the original lava cake – peanut butter lovers, this is for you. Think of it like a peanut butter cup, but in cake form, chocolatey on the outside and peanut buttery on the inside. Absolutely heavenly.
Based on 2 servings, adjust as needed.
Prep your ramekins by brushing them with the melted butter, then dusting them with a little cocoa powder, making sure it covers the inside of the ramekins, then tap out any excess. 👋 please make sure your ramekins are air fryer or oven proof.
Preheat the air fryer to 170°C (340°F).
In a small bowl, melt the chocolate and butter over a pan of simmering water, stirring regularly until it comes together, then set aside to cool for 10 minutes.
In a medium bowl, whisk together the whole egg, egg yolk and icing (powdered) sugar for a few minutes with an electric hand mixer until it thickens and turns light in colour.
Pour in the chocolate/butter mixture and stir until combined, then add the flour, cocoa powder and a little pinch of salt and stir until smooth. Scoop the batter into your prepped ramekins, then dollop a tablespoon of peanut butter into each and press it in slightly so it’s covered.
Place the ramekins in the middle of your air fryer and bake for 10–13 minutes.
Carefully remove the ramekins from the air fryer (they will be very hot). The lava cakes should spring back when pressed gently. Leave to stand for 10 minutes.
Turn them out onto plates, dust with extra icing (powdered) sugar or drizzle with some melted peanut butter, if you wish, and serve straight away. Enjoy!