• 1 stick plus 1 tablespoon unsalted butter
• 1 tablespoon unsweetened cocoa powder
• 1/4 cup unbleached flour
• 6 ounces dark chocolate (70 percent cacao), chopped or broken
• 3 tablespoons creamy peanut butter
• 1 tablespoon confectioners' sugar
• 1/2 cup sugar
• 3 large eggs
• Pinch of salt

Instructions

Preheat the oven to  425°. Brush melted butter into five 6 oz Pyrex bowls or ramekins. In a small bowl, whisk the cocoa powder with 1 tbsp flour; dust the Pyrex bowls with the cocoa mixture, tapping out the excess. Transfer the bowls to a sturdy baking sheet or pizza stone.

In a medium saucepan, melt stick of butter with the chocolate over very low heat, stirring constantly. Let cool slightly.

In a bowl, blend the peanut butter with the 1 tbsp confectioners’ sugar and 1 tbsp of butter.

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, about 3 minutes. Using a rubber spatula, fold in the melted chocolate until evenly mixed. Fold in 1/4 cup of flour.

Spoon about two-thirds of the batter into the prepared Pyrex bowls, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, at which point the top center is still slightly glistening and soft. Transfer the bowls to a rack and let cool for 6 minutes.

Run 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 bowls. Dust the warm cakes with confectioners’ sugar and serve immediately with a scoop of vanilla ice cream.

Original.