100 grams of peanut butter (1 table spoon and 4 tea spoons)
130 grams of butter
60 grams of sugar
40 grams of flour
Pinch of salt
30 grams of peanuts
More flour and butter for baking cups
Cocoa powder for sprinkling
Fruit and Whipped cream for serving
Put chocolate, butter and 1 table spoon of peanut butter in a bowl and heat it in a microwave so it starts to melt, season with little salt, then stir it nicely. You can melt your chocolate some other way too.
In another bowl beat 2 eggs with sugar. Add flour and stir it in, then slowly add chocolate mixture and combine. Make sure that chocolate isn’t hot.
Take 4 little baking cups, grease each one with butter and dust with flour (remove the extra).
Add 3 quarters of the cake mixture to the cups. Then put a bit less than 1 tea spoon of peanut butter to the middle of each and a few peanuts on top (you can push down gently). Seal it with remained batter and bake for 11 minutes in a preheated oven on 180 degrees Celsius.
Remove from the oven. Let it sit for a minute then flip it over on a plate, sprinkle with cocoa powder, serve while still hot with some whipped cream and fruit, like strawberries.