Photo: Jasper Yu Art Direction & Styling: Nikki Ho
150g dark chocolate
50g milk chocolate
100g unsalted butter
35g plain flour
120g caster sugar
2 whole eggs + 2 egg yolks
2 tbsp peanut butter
1/2 tbsp icing sugar
4 scoops vanilla ice cream
2 tbsp chopped almonds
1. Melt the dark chocolate, milk chocolate and unsalted butter together in a double boiler or in a bowl over a pot of boiling water. Set aside.
2. Sift together the plain flour and caster sugar. Mix in the eggs and egg yolks to make a batter. Stir in the chocolate mixture, then pour into 4 large, buttered ramekins until they are half-full.
3. Add the peanut butter to each ramekin and top with the rest of the batter.
4. Bake at 95 deg C for 16min, then sprinkle with icing sugar and serve with vanilla ice cream topped with chopped almonds.