Preheat oven to 400 degrees and grease 4 custard or soufflé cups. Place on a baking sheet with sides.
Stir the chocolate and butter together in a small saucepan over low heat until smooth. Remove from heat and allow to cool 10 minutes. Stir occasionally.
Using an electric mixer, beat the eggs plus egg yolks, sugar, vanilla, peanut butter, and salt in a medium bowl. When a thick “ribbon” cascades from the mixer, about 5–6 minutes, you can then fold in the flour. Stir to incorporate. Gently fold in the chocolate mixture.
Spoon the batter into the prepared custard cups and bake for 15 minutes. The top of each cake will be soft and dry, while the interior will be moist. When you spoon into this beauty, the “lava” will ooze out.
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