INGREDIENTS
2-3 tbsp cocoa powder, for dusting
165g dark chocolate 70% cocoa solids
165g unsalted butter, plus extra for greasing
3 medium eggs
3 medium egg yolks
85g caster sugar
2 tbsp plain flour
6 heaped tsp smooth peanut butter
EQUIPMENT
large baking tray
INSTRUCTIONS
Preheat oven to 400F
Prep 6 individual pudding molds with baking spray (or butter) and a thin coating of cocoa powder
In a double boiler, melt the chocolate and butter together - once melted, remove from heat and set aside to cool slightly
In a large bowl with an electric mixer, whip eggs, egg yolks & sugar until thicccq & mousse-y.
Using a spatula and gentle figure 8 motions, fold the cooled chocolate into the thicccq eggy sugar mixture.
Sift in the flour, and gently fold in until fully incorporated, being careful not to knock out any of the air from the eggs.
Spoon the mixture evenly into the molds, filling only about halfway (you’ll have left over)
Place about a teaspoon & 1/2 of peanut butter into the center of each mold, then fill with remaining chocolate batter, and smooth.
Bake the puddings on the tray for 7-11 minutes - just until they’ve risen and still have a wobble in the middle.
Do some black magic witchcraft and turn them out from the molds immediately
Dust with cocoa powder & serve
