Peanut Butter-Chocolate Molten Cakes

1. 1

   Heat oven to 425F.

2. 2

   Use 1 Tbsp.

3. 3

   butter to grease insides of 4 (150-mL) ramekins; place on baking sheet.

4. 4

   Microwave chocolate and remaining butter in large microwaveable bowl on HIGH 1 min.

5. 5

   or until butter is melted.

6. 6

   Whisk until chocolate is completely melted.

7. 7

   Stir in sugar.

8. 8

   Blend in whole eggs and egg yolks; stir in flour.

9. 9

   Pour half the batter evenly into prepared ramekins; top with peanut butter and remaining batter.

10. 10

    Bake 14 min.

11. 11

    or until sides are firm but centres are still soft.

12. 12

    Let stand 1 min.

13. 13

    Carefully run small knife around edges of cakes to loosen.

14. 14

    Invert cakes onto dessert plates; cut in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.