This is one of the delicious dessert recipes from St Lucia that is a long-held secret at Cap Maison. We have persuaded Chef Jones to share it with us. Try it at your next dinner party. Your guests will love it!


6 ounces (170g) 70% dark chocolate

1/2 cup (113g;) unsalted butter

1/4 cup (31g) white flour 

1/2 cup (60g) confectioners’ sugar

1/8 teaspoon salt

2 large eggs

2 large egg yolks

4 dessert spoons Natural Peanut Butter

Unsweetened Cocoa powder to line the molds


Preheat oven to 425°F (218°C).

Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.

Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

Butter the ramekins and dust with the cocoa powder, spoon chocolate batter evenly into each prepared ramekins

push a teaspoon of natural peanut butter into each ramekin and just cover with the chocolate batter

Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm; the tops will still look soft.

Serve with vanilla ice cream