1/2 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
4 ounces good quality chocolate (70% cocoa), chopped
1/2 cup unsalted butter
4 large eggs
1 teaspoon vanilla extract
1 cup sugar
1/4 teaspoon salt
6 Tablespoons peanut butter, plus 1/4 cup for drizzling
mini chocolate chips
Preheat oven to 350 degrees F.
In a bowl, whisk flour, cocoa and baking powder. Set aside.
In a small saucepan over low heat, melt butter and then add chocolate. Stir until chocolate is melted and incorporated and remove from heat.
In a bowl with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes. Beat in melted chocolate mixture. Stir in flour mixture.
Spoon half of batter into six, 6 ounce, ramekins that have been sprayed with cooking spray. Drop 1 Tablespoon of peanut butter into center of each. Cover with remaining batter.
Place a roasting pan in the oven and add a 1/2″ of hot water to the pan. When oven is hot, transfer ramekins to the roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes.
Remove cakes from water bath. Microwave 1/4 cup peanut butter for 30 seconds and drizzle over the top of each cake. Sprinkle mini chocolate chips on top.