Melt the butter with the chocolate in the oven at 80°C. Beat the eggs with the sugar until thick and fluffy. Carefully spoon the melted chocolate into the eggs. Spoon a few tablespoons of the chocolate mixture into a jar and top with a tablespoon of peanut paste in the center. Spoon some more of the mixture on top and bake for 13 minutes in an 80 °C oven (see tip).

TIP: warm soft chocolate
With warm, running chocolate you're always in the right place and besides, this dessert can never fail. You can prepare it completely in advance and then all you have to do is put it in the oven. Note, you read it right, we put the oven at 80°C and not 180°C. That way the egg solidifies, but the chocolate stays nice and creamy. This is SO delicious. The big advantage is that it also allows you to use pretty jars that normally should not go in the oven. Put the jars with the chocolate in the cold oven and let them warm up gently. Beautiful ceramics cannot withstand temperature shocks.

TIP: peanut butter, peanut butter and peanut paste
These are different names for the same product, which is roasted peanuts ground into a mass. I don't like to use the word peanut butter because it's not actually cheese at all. You can easily make peanut paste yourself. Grind the peanuts in a food processor for 5 to 10 minutes until smooth.