First Step: Preheat and Prepare Your EquipmentPreheat your oven to 220°C (425°F) for conventional ovens or 200°C (390°F) for standard settings; adjust to 180°C (350°F) if using a convection oven. Generously grease four 6-ounce ramekins or five 3/4-cup dariole molds with unsalted butter or a nonstick spray, then dust with cocoa powder. This method prevents the cakes from sticking and preserves their delicate edges upon removal.

Second Step: Melt Chocolate and ButterCoarsely chop 170 g of high-quality semi-sweet or dark chocolate and combine it with 113 g unsalted butter in a heatproof bowl. Melt using a microwave in 10-30 second intervals, stirring between each until silky smooth. Let it cool slightly for about 5 minutes to avoid cooking the eggs in the next step prematurely. For vegan or low-calorie versions, use dairy-free chocolate and plant-based butter alternatives accordingly.

Third Step: Mix Dry Ingredients and Whisk EggsIn a small bowl, whisk together 1/4 cup all-purpose flour, 1/2 cup confectioners’ sugar, and 1/8 teaspoon salt until well combined. In a separate bowl, lightly whisk 2 large eggs and 2 large egg yolks just until blended. This gentle mixing helps maintain air, which contributes to the cake’s tender crumb and slight rise.

Fourth Step: Combine Ingredients to Form BatterGradually pour the dry flour mixture and eggs into the melted chocolate mixture, stirring gently until the batter is smooth and free of lumps. Take care not to overmix, as this will deflate the air bubbles and impact the cake’s delicate texture. Incorporate 8 teaspoons (about 40 g) of creamy peanut butter by dolloping a heaped teaspoon into the center of each ramekin after filling halfway.

Fifth Step: Fill Ramekins and Add Peanut Butter CorePour half of the batter evenly into each prepared mold, filling about halfway. Gently place one heaped teaspoon of creamy smooth peanut butter in the center, pressing lightly to submerge but keeping it mostly covered. Then top with remaining batter, filling molds about three-quarters full to allow space for slight rising. Avoid overfilling to prevent overflow and mess during baking.

Final Step: Bake, Cool Slightly, and ServePlace the molds on a baking sheet and bake for 12-16 minutes, depending on your oven and mold size. The edges should be set with the centers remaining soft and slightly jiggly. Test doneness by lightly touching the tops they should spring back gently. After baking, cool the cakes for 1 minute, then carefully run a knife around the edges to loosen and invert each onto plates using oven mitts. Serve immediately for the signature warm, molten peanut butter chocolate center. For added flair, drizzle with melted peanut butter, chocolate syrup, or accompany with ice cream.