Peanut Butter for Dessert Swirl Chocolate Lava Cakes

Instructions:

1. Preheat oven to 425°F (220°C). Grease and flour four 6-ounce ramekins.
2. Combine chocolate and butter in a double boiler or heatproof bowl over simmering water. Stir until melted and smooth. Remove from heat.
3. In a separate bowl, whisk together granulated sugar, eggs, and egg yolks until pale and slightly thickened.
4. Gradually whisk the melted chocolate mixture into the egg mixture until well combined. Gently fold in flour and salt until just combined. Do not overmix.
5. In a small bowl, whisk together peanut butter, milk, and powdered sugar until smooth. If too thick, add a tiny bit more milk.
6. Divide the chocolate batter evenly among the prepared ramekins. Spoon a dollop of peanut butter mixture onto the center of each cake. Use a toothpick or skewer to swirl the peanut butter into the chocolate batter.
7. Bake for 12-15 minutes, or until the edges are set but the center is still soft. The internal temperature in the centre should be around 140-150 degrees F (60-65 degrees C).
8. Let the cakes cool in the ramekins for a minute or two before inverting them onto plates. Dust with powdered sugar and serve immediately with ice cream or whipped cream, if desired.