Molten Peanut Butter and Chocolate Fondant Cakes
['7 ounces dark chocolate, chopped', '7 tablespoons unsalted butter, chopped', '2 eggs', '2 egg yolks', '1/2 cup superfine sugar', '1/4 cup all-purpose flour, sifted', '8 tablespoons smooth peanut butter', 'Cocoa powder, for dusting', 'Four (1-cup) dariole molds (or other 1-cup baking molds)']
Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
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