Peanut Butter Lava Cakes My Decadent Peanut Butter Recipe

Instructions:

1. Preheat oven to 425°F (220°C). Grease and flour the ramekins thoroughly to prevent sticking.
2. In a microwave-safe bowl, melt butter, chocolate, and heavy cream in 30-second intervals, stirring in between, until smooth. Let cool slightly.
3. Whisk in the peanut butter until fully incorporated and the mixture is smooth.
4. In a separate bowl, whisk together the whole egg, egg yolk, and sugar until light and slightly thickened.
5. Gently fold the egg mixture into the chocolate mixture until just combined. Be careful not to overmix.
6. Sift flour and salt over the mixture and fold in gently until just combined.
7. Divide the batter evenly between the prepared ramekins.
8. Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. Doneness test is a slight jiggle in the centre.
9. Let the cakes cool in the ramekins for 1 minute before inverting them onto plates.
10. Dust with powdered sugar, top with vanilla ice cream, and sprinkle with chopped peanuts, if desired. Serve immediately.