Chocolate and peanut butter cake

Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

200g self-raising flour
95g golden caster sugar
3 egg yolks
100ml warm whole milk
100g 55% dark chocolate
50g butter
2 tablespoons of smooth peanut butter
200g fresh blueberries
30g icing sugar
25ml vodka
Blueberry ice cream to serve
Butter for ramekins

Featured in:
February 2015

Cut the blueberries in half and mix with the sugar and vodka. Leave to marinate for at least 2 hours.

Gently heat the milk, add the chocolate and melt. Take off the heat, add the butter and mix well.

Place the sugar and egg yolks in a bowl and mix well, add the chocolate mixture and the flour and mix well.

Butter and flour 4 ramekins. Pour in half the mixture; divide the 2 tablespoons of peanut butter between the 4 ramekins and top with the rest of the chocolate cake mixture.

Bake in a 170C hot oven for 8 minutes, if you prefer to have the centre soft, or 12 minutes for firmer texture. Serve warm with ice cream.

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