Molten Chocolate Cake with Peanut Butter Filling Recipe

How to make it

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• Preheat the oven to 425°.
• Brush four 6-ounce ramekins with 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 the ramekins to a sturdy baking sheet.
• 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 the centers are still slightly jiggly.
• Transfer the 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 warm cakes with confectioners’ sugar and serve immediately.