Preparation

• Preheat the oven to 375 degrees.

• Grease the ramekins with butter or nonstick spray.

• Melt the peanut butter over medium heat in a saucepan. Once melted, add the flour, stirring until it comes together to a low boil.

• Stir in the milk until the mixture is combined and thickened slightly.

• Remove from heat and add in 6 ounces of chocolate chips.

• Let the mixture sit for 1 minute and then stir with a spatula until well combined.

• Beat the egg white and the sugar in a clean bowl until stiff, glossy peaks form.

• Stir the 4 egg yolks into the chocolate mixture.

• Gently fold the egg whites into the chocolate mixture in two portions until just combined.

• Pour evenly into the ramekins and place the ramekins on the baking sheet.

• Bake for 12 to 15 minutes or until the edges are crisp and risen (15 to 20 minutes for a larger ramekin or 1 large dish). Bake for a few minutes longer if you like the insides more fully cooked.

• Serve warm or at room temperature, with chocolate ganache and/or whipped cream.

• To make the ganache: Bring the cream to a boil in a saucepan and pour over 4 ounces of chocolate chips in a microwave-safe bowl.

• Let sit for about 1 minute and then stir with a spatula until combined.

• Let cool in the fridge for 30 minutes to 1 hour before using.