Ingredients

The following ingredients have 4 Servings
  • 7 oz / 200g dark chocolate melts ((note 1))
  • 3.5 oz / 100g unsalted butter (, chopped)
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup caster sugar
  • 2 tbsp flour
  • 5 heaped tsp smooth peanut butter
  • Cocoa powder (, for dusting)

Instruction

  • Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
  • 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.
  • Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
  • In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
  • Add the chocolate mixture and mix until combined.
  • Add flour and fold through until just combined. Do not over mix.
  • Pour batter into dariole moulds until it reaches halfway.
  • Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
  • Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
  • Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
  • 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.
  • Serve immediately!