Chocolate mishap with peanut cream

Name: Chocolate mishap with peanut cream
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 7-10 Tbsp some + 100 g butter; 7-10 Tbsp some + 60 g sugar; 150 g Dark chocolate; 2 eggs + 2 egg yolks (Gr. M); 30 g Flour; 6 Tl Peanut Butter; 6 (150 ml capacity each) ovenproof dish

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

7-10 Tbsp some + 100 g butter
7-10 Tbsp some + 60 g sugar
150 g Dark chocolate
2 eggs + 2 egg yolks (Gr. M)
30 g Flour
6 Tl Peanut Butter
6 (150 ml capacity each) ovenproof dish

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease ramekins (each with a capacity of approx. 150 ml) and sprinkle with sugar. Chop chocolate, melt with 100 g butter at low heat.
2
Leave to cool for about 5 minutes. Whisk eggs, egg yolk and 60 g sugar with the whisk of the mixer for about 5 minutes until creamy. First stir in flour, then chocolate butter.
3
Fill half the dough into the moulds. Add 1 tsp. peanut butter to each pan. Cover with the rest of the dough. Bake in a hot oven for about 12 minutes.
4
Remove the cakes and let them cool down for about 3 minutes. Loosen the inside edge of the mould with a knife. Turn out onto plates and serve immediately.