Pudding with Belgian chocolate

1. Turn on the oven to warm up to 220 degrees Celsius.

2. Melt the chocolate and butter in a water bath, for which we pour water into a saucepan for a third of the volume and put it on fire. While the water is not heated, we install another container in a saucepan, only of a smaller size. It can be a ceramic cup or bowl. We put coconut (or butter) oil in this bowl, we also break Belgian chocolate there. Chocolate and butter begin to melt - mix them with a spoon to speed up the process. Remove the bowl with the melted ingredients combined into one homogeneous mass from the heat, let it cool down a little.

3. In a separate container, break the eggs, pour brown sugar to them, pour vanilla extract. Beat everything together with a whisk until smooth. Add half of the mixture to the chocolate mass, mix. Sift the flour here, mix again until a homogeneous consistency, then spread the mass into the remaining mixture of eggs and sugar, mix.

4. Two ramekins are lubricated with coconut (butter) oil, after which we fill them up to half with chocolate dough. We divide the peanut butter in half and put it on top of the dough. Then add the dough to the ramekins so that they are filled with it for three quarters.

5. We put the ramekins in the already heated oven for 10-12 minutes. If you bake less time, the pudding will be wetter inside. If the time is increased, the pudding will bake stronger. In this matter, you need to focus on your taste.

6. Remove the ramekins from the oven and let them stand at room temperature for 5 minutes. When the time passes, the pudding can be served on the table and enjoy!