Ingredients
½cupbutter
8ozbittersweet chocolate
1¾cuppowdered sugar,divided
2whole eggs
2egg yolks
6tbspflour
¾cuppeanut butter
Preparation
Mix ¾ cup peanut butter with ¾ cup powdered sugar.
Roll the sweetened peanut butter into 6 balls and put in the freezer for 1 hour or longer.
Preheat the oven to 400 degrees F.
Butter ramekins.
Melt the butter and chocolate in a microwave safe bowl in 30-second increments until smooth.
Let the chocolate cool for a couple of minutes, then add in the powdered sugar, whole eggs and yolks and mix.
Sift in the flour and mix until just combined.
Add half the batter evenly to the muffin tins and gently put the peanut butter balls into the middle of each one. Spoon on the remaining batter into each well evenly.
Bake for 12 to 14 minutes or until the sides are set and the middle is still slightly jiggly.
Let them rest for a minute then add a cookie sheet on top of the muffin tin then flip over.
Using a spatula slide it under the cake carefully and transfer to a plate.
Dust with cocoa powder, top with dollop of whipped cream and chopped chocolate wafers.
