- 250g good quality dark chocolate (at least 60%), coarsely chopped – I used 300g
- 130g crunchy peanut butter – I used 160g of smooth peanut butter
- 20g butter, chopped
- 6 eggs, at room temperature, separated – I reduced this by two egg whites (so 4 eggs separated plus two extra egg yolks)
- 200g caster sugar
- 100g plain flour, sifted
- Preheat oven to 170°C (150°C fan-forced).
- Melt chocolate, peanut butter and butter in a heatproof bowl over simmering water then stir until smooth. Remove from heat, cool slightly, stir in the egg yolks and set aside.
- Whisk egg whites until soft peaks form then while still whisking, gradually add sugar and whisk until stiff and glossy.
- Fold into chocolate mixture in batches, then fold in the flour and divide between ten 250ml-capacity buttered and sugar-dusted ramekins.
- Refrigerate to rest for an hour or so, then bake until edges are just set and centres are just firm but still soft, about 6-7 minutes. As it cools, the middle will sink a little but that just means that there’s gooey pleasure to be had underneath!