Ingredients:
- 10 Tbsp. butter, divided
- 1 Tbsp. unsweetened cocoa powder
- 1/4 cup plus 1 Tbsp. flour
- 6 oz. milk or dark chocolate, chopped
- 3 Tbsp. creamy peanut butter
- 1 Tbsp. powdered sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- Pinch salt
Directions:
- Preheat oven to 425 F.
- Brush four 6-ounce ramekins with 1 tablespoon melted butter. 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 ramekins to a sturdy baking sheet.
- In a medium saucepan, melt 8 tablespoons of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- In a bowl, blend the peanut butter with the powdered sugar and remaining 1 tablespoon of butter.
- 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, about 3 minutes.
- Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour. Spoon two-thirds of the batter into the prepared ramekins and then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter.
- Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still loose.
- Transfer ramekins to a rack and let cool for 5 to 8 minutes. 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 cakes with powdered sugar and serve.
