Snickers Lava Cakes
PREP TIME: 10 minutes | COOK TIME: 20 minutes | SERVES: 4
Ingredients
200g Lewis Road Creamery unsalted butter, diced
200g dark chocolate, roughly chopped
2 whole eggs + 2 egg yolks
1/2 cup caster sugar
1/4 cup plain flour
4 Tbsp smooth peanut butter
4 Lindt balls or chocolate truffles (optional)
Lewis Road Creamery Triple Vanilla Ice Cream and chopped peanuts, to serve
200g Lewis Road Creamery unsalted butter, diced
200g dark chocolate, roughly chopped
2 whole eggs + 2 egg yolks
1/2 cup caster sugar
1/4 cup plain flour
4 Tbsp smooth peanut butter
4 Lindt balls or chocolate truffles (optional)
Lewis Road Creamery Triple Vanilla Ice Cream and chopped peanuts, to serve
Method
TIP: For the best molten result, use a cheaper brand of peanut butter! Natural peanut butters will firm up with baking, where as more mainstream varieties will melt better.
Method
- Preheat your oven to 200 degrees celsius fan bake. In a microwave safe bowl, melt the butter and chocolate in thirty second increments until melted. Stir well to combine and leave to cool to lukewarm.
- Once cooled, whisk the eggs and sugar into the chocolate mixture until smooth. Add the flour and a pinch of salt, and mix until combined.
- Grease four ovenproof dariole moulds generously with butter. Half fill the moulds with chocolate mixture, then place a tablespoon of peanut butter and one Lindt ball into the center of each mould.
- Top with the remaining chocolate mixture, then transfer to a baking tray. Bake for 16-19 minutes or until the cakes have risen and are just set. Using a tea towel, gently tip each lava cake out onto a plate, then sprinkle with peanuts and serve immediately with a generous scoop of vanilla ice cream. Enjoy!
TIP: For the best molten result, use a cheaper brand of peanut butter! Natural peanut butters will firm up with baking, where as more mainstream varieties will melt better.
