First make the lava filling. In a small sauce pan combine the peanut butter and white chocolate. Over super low heat melt the white chocolate until the mixture is nice and smooth. Divide the filling into 4 of the ice cube compartments. Freeze up to an hour. You can do this part the night before.
Step 2 -
Pre-heat the oven to 400F. Spray the ramekins with butter or coconut oil and then lightly coat with cocoa powder.
Step 3 -
Next make the chocolate cake batter. In a small sauce pan place the butter and dark chocolate pieces together and melt until nice and smooth over low heat. Leave to cool slightly.
Step 4 -
In a large bowl combine the eggs and sugar together. Mix well and using a stand or hand mixer whip for 3 minutes until the eggs are a pale yellow and quadrupled in volume.
Step 5 -
Take the peanut butter filling out of the freezer and pop out of the ice cube tray and place on a plate.
Step 6 -
Fill each ramekin half way up and lightly place the peanut butter filling in the middle of the cake batter. Don’t press down. Cover with more batter.
Step 7 -
Put the filled ramekins on a baking tray and bake for 16 minutes in the center of the oven. Take out and leave too cool for 5 minutes.
Step 8 -
Take a small knife and run it around the sides of the cake. Place a small plate on top of the cakes and using pot holders turn over and lift the ramekins off the cake. Lightly dust with powdered sugar and serve with berries and/or whipped cream.