Chocolate and peanut butter cake
METHOD
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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