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Product Used In This Recipe

Tiered Heart Cakelet Pan

See Product

Gluten Free Chocolate Peanut Butter Lava Cakes

Prep: 15 Minutes

Cook: 12 Minutes

1 - 6 Servings

Chocolate Peanut Butter Lava cakes are truly the ultimate decadent dessert, combining a rich and moist dark chocolate outer cake with a warm, gooey peanut butter center. Made in our adorable Tiered Heart Cakelet Pan, these cakes make the perfect dessert to share or enjoy for Valentine's Day. (gluten free, *can be made dairy free)

  • Ingredients
    • 6 ounces semi-sweet chocolate, bar or chocolate chunks (recommend using a high quality chocolate)
    • 1/2 cup butter ( you can also use coconut oil)
    • *1/4 cup Gluten-Free baking flour
    • 1/2 cup confectioners' sugar
    • 1-2 teaspoons cinnamon
    • 1/4 teaspoon salt
    • 2 large eggs
    • 2 large egg yolks
    • **6-8 tablespoons creamy peanut butter
    • Optional toppings: ice cream, bananas, strawberries, whipped cream, chocolate sauce
  • Directions

      * We used Bob Red Mill's GF 1:1 Baking Flour. Other great options are Cup4Cup GF All-Purpose or King Arthur GF Multi-Purpose Flour

      **For the best results, do not use natural peanut butter that is too liquidy or almond butter. Another great option is using chocolate peanut butter in the middle for an even more decadent filling like Buddy’s Chocolate Peanut Butter! Find here:

      Preheat oven to 400 °F. Prepare Heart Cakelet pan with baking spray or butter pan and dust with cocoa powder. If using a chocolate bar, coarsely chop the chocolate. Place butter into a saucepan over medium-low heat, then add the semi sweet chocolate on top. Stir until completely melted and smooth. Be careful not to burn the chocolate.

      In a separate medium bowl, combine GF flour, confectioner’s sugar, cinnamon, and salt. In a small bowl, whisk eggs and egg yolks together. Add melted chocolate and eggs to the flour mixture and stir with a spatula until smooth. Batter should be semi-thick but can still be easily poured.

      Add chocolate batter to each heart cup. Fill ¾ full at the very most, evenly slightly below (slightly above the second tier). You will want to leave room for the cake the rise. Add a tablespoon or more of peanut butter to the top of the batter in each cup. Use a spoon to slightly press into the batter, until peanut butter is slightly exposed on the top.

      Bake for 11-12 minutes. The sides should be firm and baked through while the middle wobbly and slightly soft. Let cool for 2-3 minutes. Invert onto a large plate (or a solid surface- not on a cooling rack). The cakes should release easily. Top with your favorite topping and serve immediately while still warm. Makes 6 heart cakes.

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Product Used In This Recipe

Tiered Heart Cakelet Pan

See Product

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