1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
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 more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
- Preheat the oven to 425°.
- Brush four 6-ounce ramekins with melted butter. Combine the cocoa powder with 1 tablespoon of the flour and use to dust the ramekins. Tap out excess coco powder mixture and place ramekins in a sturdy baking sheet.
- In a saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
- Combine the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter in a bowl.
- In a separate bowl, mix the granulated sugar with the eggs and salt using an electric mixer at high speed for 3 minutes. The mixture should turn pale yellow in color. Fold in the melted chocolate until no streaks remain. Then, fold in the 1/4 cup of flour.
- Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture in the center. Cover each ramekin with remaining chocolate batter.
- Bake for 16 minutes or 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.