- 1/2 teaspoon unsalted butter for buttering the baking ramekin plus 1 tbsp. unsalted butter for the batter
- about 1 tsp. unsweetened cocoa to dust the baking ramekin (or use flour or granulated sugar)
- heaping 1/4 cup semisweet or bittersweet chocolate chips
- 1 large egg, at room temperature is best
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 tablespoon natural peanut butter, optional
- splash of bourbon, optional
- pinch of salt
- 2 teaspoons all-purpose flour
- Preheat oven to 375° and set a baking sheet on rack in center of oven. Grease a 3/4-cup ramekin with 1/2 tsp. butter, then dust with unsweetened cocoa. Set aside.
- Put 1 tbsp. butter and the chocolate chips in a small heatproof bowl set over a small pan of simmering water. Heat, stirring, until chocolate melts; let cool a few minutes. You can also melt the chocolate and butter slowly in the microwave. Whatever is easiest for you.
- Whisk egg, sugar, and peanut butter (if using) in a small bowl to blend. Add a small glug of booze if you’d like. Whisk in chocolate mixture until well incorporated, then stir in salt and flour just until combined. Pour batter into ramekin. Set on baking sheet and bake until as done as you like, 7 to 10 minutes for a molten center (a 3/4-in. ring around the edge will look dull) or 10 to 12 minutes for a soft center (cake edge will puff slightly).
- Let cake cool 2-3 minutes. Protecting hands with a towel or pot holders, invert onto a plate. Eat right away – enjoy warm