Chocolate Peanut Butter Lava Cake

  • Lightly grease the cooking bowl with a little butter
  • Mix the flour, caster sugar, baking powder, and a pinch of salt in a bowl.
  • Divide equally into two bowls and add the cocoa powder to one and the peanut butter to the other.
  • Whisk together the eggs, melted butter and milk in a separate bowl and pour in to a measuring jug. Pour half onto each bowl of dry ingredients and mix until smooth. Stir the chocolate chunks into the chocolate batter.
  • Pour both batters into the cooking bowl and lightly swirl together.
  • Dot the top of the batter with some peanut butter.
  • Make the sauce by mixing 420ml of boiling water with the brown sugar and cocoa powder.
  • Pour the sauce carefully over the mixture in the Crock-Pot® cooking bowl.
  • Cover and cook on slow cook High for 2 hours until firm and risen.
  • Add the confectionary for the last ten minutes to melt slightly.
  • Serve hot with pouring cream or vanilla ice cream.



  • 100g butter, melted, plus a little extra for the dish
  • 225g self-raising flour
  • 150g caster sugar
  • 5g baking powder
  • 50g cocoa, sifted
  • 150g crunchy peanut butter, plus some for topping
  • Salt
  • 3 medium eggs
  • 150ml milk
  • 100g chocolate, chopped
  • Reese’s pieces and mini peanut butter cups

For the sauce:

  • 300g light brown soft sugar
  • 40g cocoa powder