7oz dark chocolate melts
3.5oz unsalted butter, chopped (sub as desired)
2 eggs
2 egg yolks
½ cup caster sugar
2 tbsp flour of choice
5 heaped tsp smooth peanut butter
Cocoa powder, for dusting
Preheat oven to 200C/390F. 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 ¾ cup dariole moulds then dust with cocoa powder. In a separate bowl, whisk together the eggs 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 ¾ filled. Do not overfill! Bake for 16 minutes, or until the top springs back when touched gently. 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.

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