Chocolat + beurre de cacahuète. Miam

Ingredients

• 7 oz / 200g dark chocolate melts (note 1)
• 3.5 oz / 100g unsalted butter , chopped
• 2 eggs
• 2 egg yolks
• ½ cup caster sugar
• 2 tbsp flour
• 5 heaped tsp smooth peanut butter
• Cocoa powder , for dusting

Instructions

1. Preheat oven to 200°C/390°F (standard) or 180°C/350°F (convection/fan forced).
2. Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
3. Meanwhile, generously grease 5 x ¾ cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
4. In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
5. Add the chocolate mixture and mix until combined.
6. Add flour and fold through until just combined. Do not over mix.
7. Pour batter into dariole moulds until it reaches halfway.
8. Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
9. Top up with remaining batter until the dariole mould is ¾ filled. Do not overfill! (Note 4)
10. Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
11. Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
12. Serve immediately!