MOLTEN PEANUT BUTTER CHOCOLATE CAKES

These have a twist: Their warm, oozing centers are store-bought peanut butter instead of chocolate. And because we ran the nutritional analysis, we recommend splitting each portion with someone you like.

7 ounces bittersweet

chocolate, chopped 8 tablespoons cold unsalted butter, cut into several pieces 2 large eggs plus 2 large

egg yolks

1/2 cup sugar

1/4 cup plus 1 teaspoon

flour, sifted or whisked 8 tablespoons creamy (smooth) peanut butter, preferably Skippy or Jif brand

Preheat the oven to 400 degrees. Grease four 6-ounce custard cups or ramekins with cooking oil spray.

Combine the chocolate and butter in a medium saucepan over low heat, stirring until smooth and well incorporated. Remove from the heat.

Whisk together the eggs and egg yolks and the sugar in a mixing bowl, until well incorporated.

Whisk a little of the melted chocolate mixture into the egg mixture (to temper the eggs so they don’t scramble), and then whisk the tempered mixture and flour into the remaining chocolate mixture, to form a smooth batter.

Use two-thirds of the batter to fill the four cups or ramekins, then spoon 2 tablespoons of the peanut butter into the center of each one. Top with the remaining batter, making sure to cover the peanut butter completely. Bake (middle rack) for 16 to 18 minutes, until the cake looks just set but jiggles a bit at the center.

Gently invert each cup or ramekin on individual plates. Serve right away. Serves 4 to 8.

Per serving: 390 calories, 9 g protein, 31 g carbohydrates, 32 g fat, 10 g saturated fat, 125 mg cholesterol, 95 mg sodium, 2 g dietary fiber, 14 g sugar

Adapted from “The New Classics: A Definitive Collection of Classics for Every Modern Cook,” by Donna Hay (Hardie Grant, 2014).