Chef John Venegas adds cinnamon, unsalted butter and stout beer to melted bittersweet chocolate.
He whips eggs with vanilla extract and then adds powdered sugar. He slowly pours in the chocolate mixture. Then he adds all-purpose flour and pours the batter into buttered ramekins.
He puts a scoop of peanut butter in each filled ramekin and pushes it just below the surface. Then he bakes the dishes, lets them sit for a few minutes, unmolds them and serves them with chopped peanuts and powdered sugar.