Chocolate Peanut Butter Molten Lava Cakes

Instructions:

1. Preheat the oven to 400°F. Generously butter six 6-ounce ceramic ramekins, and dust them with cocoa powder, knocking any excess out. Place the ramekins on a baking sheet and set aside until needed.
2. Melt the chocolate and butter in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not come into contact with the water. Stir until combined. Remove from the heat and allow to cool slightly. Alternatively, melt in a microwave in 15-second bursts.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs, the egg yolks and sugar on medium speed for 5 minutes, or until thickened and pale. Fold in the melted chocolate, flour and salt.
4. Spoon two-thirds of the mixture equally between the ramekins. Then divide the peanut butter into the center of each ramekin and spoon the remaining chocolate mixture on top. Bake for 12 to 13 minutes, or until just set on the outside but the centers still have a wobble. Remove from the oven and let the cakes stand in the ramekins for 1 minute. Gently run a knife around the edges of the cakes to loosen. Invert the ramekins onto a dessert plate, and let them sit for 10 seconds or so. Tap the top of the ramekin with a spoon to loosen the cake, gently remove the ramekin to reveal the cake underneath, dust with cocoa powder and then top with cream to serve. These can be stored in the refrigerator wrapped tightly in plastic wrap for up to 3 days, but they will lose that gooey consistency in the center.

Notes: Each oven is different, and whether you use metal dariole molds or ceramic ramekins will alter the cook time. Cook times can vary between 9 to 13 minutes. I suggest testing one lava cake to get the perfect timing that suits your oven.

Alternative fillings to peanut butter can be caramel sauce, chocolate hazelnut spread or jam.