50 g chocolate, 60%
50 g peanut butter, creamy
2 eggs, separated
1 pinch salt
50 g sugar
25 g vanilla sugar
200 g milk
50 g flour
15 g cocoa
Preheat oven to 180 deg C. Place greased ramekins (I used two 16x12 cm casseroles) in a deep pan or casserole.
Melt peanut butter and chocolate, let slightly cool. Beat egg whites with salt until soft peaks form. Combine egg yolks, sugar and vanilla. Whisk until white and creamy. Add chocolate mixture and milk, stir well after each addition. Add flour and cocoa, then fold in the beaten egg whites. Pour the batter into the ramekins, place in the oven. Fill the casserole with boiling water to cover about half way up the ramekins. Bake for about 20 minutes or until the middle is just set. Remove ramekins from the the water. Let cool until lukewarm before trying to unmold the cakes (maybe you have to spoon them out).