This delicious rich souffle style dessert it light and fluffy cake on the outside and the inside is rich chocolate and peanut butter lava that comes rushing out when you pierce it with your fork, creating rich layers of decadent dessert.
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners' sugar, plus additional for garnish
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Preheat the oven to 425°.
Generously Brush four 6-ounce ramekins with melted butter and dust with powdered baking chocolate.
In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the 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, 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, 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
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 warm cakes with confectioners’ sugar and serve immediately