Along with several other bloggers, I was recently treated by Lindt to a Gold Class screening of Alice in Wonderland. It was a meet and greet with the marketing team and their advertising and PR agencies and being such marvelous hosts, we didn’t leave empty handed.
Amongst the personalised dark chocolate egg (there was a chocolatier present to hand draw our names on the eggs), gold bunnies and blocks of the Excellence dark chocolate range, I also had handfuls of the Lindt Lindor mini peanut butter filled Easter eggs.

Lindt Excellence dark chocolates and mini Lindt Lindor peanut butter Easter egg

I’m a massive fan of Reese’s Peanut Butter Cups and know that the combination of decadent chocolate with super comforting peanut butter isn’t new – but these little Easter eggs are outrageously addictive and its luscious gooey peanut butter centre is at a perfection between being too rich and too light. The slight savoury saltiness of the peanut butter completely intensifies the flavour, sweetness and complexity of the cocoa in the surrounding chocolate shell.
And that, is the inspiration behind this Chocolate and Peanut Butter Lava Cake.

Baking chocolate and peanut butter lava cake

Preparation and cooking process - pouring the chocolate paste over peanut butter filling

Baking chocolate and peanut butter lava cakes in the oven - rising like a souffle

Chocolate & Peanut Butter Lava Cakes
Adapted from Food & Wine
Serves 5

1 tablespoon plain flour
1 tablespoon unsweetened cocoa powder
Melted butter for brushing
5 small ramekins
115 grams unsalted butter
¼ cup plain flour
175 grams Lindt Excellence 70% Cocoa dark chocolate (equivalent to 1¾ blocks)
½ cup caster sugar
3 large eggs
Pinch of salt
1 tablespoon icing sugar
3 tablespoons peanut butter
1 tablespoon unsalted butter
In a small bowl, combine the dusting ingredients, cocoa powder with plain flour; brush five small ramekins with melted butter and dust them with the cocoa mixture, tapping out the excess.
Over low heat, melt the butter and chocolate together, stirring occasionally. Let it cool slightly while beating together the sugar, salt and eggs. Using a rubber spatula, fold through the melted chocolate until no streaks remain then fold in the flour until it forms a thick dense paste. Preheat the oven to 220°C.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake when required, for 10 – 15 minutes until the tops are cracked; like a soufflé, it should rise slightly. Transfer to a rack and let cool for 5 minutes then serve immediately.
Tip: Ensure you don’t over-bake otherwise the centre will be dry and you won’t be able to enjoy a gooey lava explosion of chocolate and peanut butter!

Chocolate and peanut butter molten lava cake inspired by Lindt Lindor Peanut Butter Easter Egg

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Jennifer is the founding blogger of I Ate My Way Through (originally, Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.