- 1 stick plus 1 tablespoon unsalted butter softened
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 ounces German Baking Chocolate chopped
- 3 tablespoons low-fat creamy peanut butter
- 1 tablespoon powdered sugar
- 1/2 cup granulated sugar
- 3 large eggs
- Pinch salt
Preheat the oven to 425 degrees.
Spray each ramekin with cooking spray/olive oil. Mix 1 T flour with 1 T cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.
In a medium saucepan, melt 1 stick of butter with the German chocolate over very low heat. Stir occasionally. Once it is melted and mixed completely, take off of heat and allow to cool for a couple minutes.
In a medium bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter. (I used a hand blender with the mixer attachment and it worked great)
Using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate using a spatula. Blend until no streaks remain. Fold in the flour and mix until smooth.
Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.
Bake for 14-16 minutes or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.
Run the tip of a thin 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 powdered sugar and serve right away. Also great with vanilla ice cream!