(Recipe inspired by and photos provided by Lemon Tree Dwelling)


  • 1 stick + 2 TBSP of unsalted butter
  • ¼ cup + 1 TBSP of flour
  • TBSP of cocoa powder
  • 4 oz. of bittersweet baking chocolate
  • ¼ cup of PB&Me
  • 2 TBSP powdered sugar
  • ½ TSP cinnamon
  • ¼ cup og sugar
  • 3 large eggs
  • 1 TSP vanilla


    1. Preheat oven to 425 degrees.
    2. Melt 1 Tbsp. butter and brush the inside of 6 ramekins to coat.
    3. Combine 1 Tbsp. flour and 1 Tbsp. cocoa powder. Flour the insides of the ramekins, tapping to remove excess.
    4. Place ramekins on a sturdy baking sheet and set aside.
    5. In a medium saucepan, combine 1 stick butter and baking chocolate and cook over low heat, stirring occasionally, until melted.
    6. In a small bowl, combine PB&Me, powdered sugar, 1 Tbsp. softened butter, and ½ tsp. cinnamon. Mix well; set aside.
    7. In a medium mixing bowl, beat granulated sugar, eggs, and vanilla at medium-high speed about 3 minutes. Gently fold in melted chocolate and ¼ c. flour.
    8. Fill each ramekin about ⅔ full with batter, then divide peanut butter mixture evenly among ramekins and spoon on top. Cover with remaining chocolate batter.
    9. Bake at 425 degrees for 12-15 minutes,until the tops are cracked and edges feel firm, but the centers are still slightly jiggly.
    10. Transfer to a wire rack and let cool 5 minutes.
    11. Use a knife to loosen cake from ramekins; place a small plate over each ramekin and invert.
    12. Gently wiggle each ramekin to release the cake.
    13. Dust with powdered sugar and serve immediately.