200 gr Dark chocolate
100 gr Butter
2 Extra egg yolks
110 gr Caster (superfine) sugar
35 gr Flour, sifted
Recipe: Preheat oven to 200 degrees. Meanwhile place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth. Then place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.Spoon the mixture into the ramekins until it fills halfway. Now spoon some peanut butter and place it right in the centre of each mould. Fill the remaining of the mixture into the containers until it fills just below the top line.
Place moulds/ containers on a baking tray and bake for 16- 18 minutes OR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and eat straight away in order to get the “lava effect”.
Trick or threat: Make sure you grease the container really well, or the cake will stick to the sides after baking and won’t come out.
Dedicated to: Ghislain. I can say his real name this time, he will never read my blog ( – : I met him last Saturday in Mons during the Dou Dou festivities and I remembered all of a sudden our wet kisses…
It’s in Mons that I studied when I was younger and less wise than now… At that time I used to go to the Peanut Bar to choose my American boyfriends and once I picked Ghislain. Ghislain was not American, but that look in his eyes was as dark and as intense that…. he convinced me. Chocolate muscles outside, lava chocolate inside. Mmmmmh, he was hot. And I can confirm that 15 years later he is still hot. A bit chubbier, a bit older, but still hot. Too bad that with the age I got wiser otherwise…. Nostalgia please go awaaaaaaay