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MYO Copycat Chilis Peanut Butter Lava Cake

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Tender chocolate cake filled with a delicious molten peanut butter and chocolate lava center. This well known dessert from Chili’s is delectable and now you can have it any time you want with this delicious tried and true copycat recipe.

This souffle style dessert is incredibly rich and absolutely melt in your mouth delicious.
The key to the perfect light texture (and to keep the souffle from falling) is to use room temperature eggs in the recipe and while it’s baking, avoid opening the oven, which allows for a blast of cooler air to hit the cake, causing it to collapse.

Chili’s Peanut Butter Lava Cake Recipe

You’ll Need:
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners’ sugar, plus additional for garnish
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt

  1. Preheat the oven to 425°.
  2. Generously Brush four 6-ounce ramekins with melted butter and dust with powdered baking chocolate.
  3. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
  4. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
  5. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
  6. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes.
  7. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
  8. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter.
  9. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
  10. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately

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