9 oz. bittersweet chocolate, melted
9 oz. unsalted softened butter
6 oz. sugar
6 eggs
3 oz. cake flour
1 tbsp. cocoa powder
pinch of salt
4 oz. creamy peanut butter

Preheat oven to 375°F. Spray 8 x 2 1/2-inch diameter ring mold with unflavored cooking spray. Set aside. Combine melted butter and sugar until they just come together. Scrape down side of bowl. Add melted chocolate; mix until combined. Add eggs, one at a time, until combined. Sift flour, cocoa powder and salt together. Add dry ingredients to wet ingredients all at once and combine by using an electric mixer. Start on low speed and increase to medium.

Pipe a thin layer of cake batter onto bottom of ring mold and bake for 6 minutes or until cooked through. Allow to cool. Re-spray ring and place 1/2 ounce creamy peanut butter onto each ring. Re-mix remaining cake batter to smooth out air bubbles. Pipe batter into ring mold until it completely covers peanut butter. Place in refrigerator until firm. Hold until ready to serve.

Bake for 10 to 15 minutes or until firm and smooth on top.

Makes 8 individual servings.