Chocolate Peanut Butter Lava Cakes (Cooking for 2)

Heat oven to 425°F. Grease bottoms and sides of 2 (6-ounce) custard cups or ramekins with shortening; sprinkle with unsweetened baking cocoa. Place custard cups on 12 1/2x9 1/2x1-inch sheet pan.

In small microwavable bowl, melt 1/3 cup of the baking chips and the butter on High about 30 seconds, or until mixture can be stirred smooth. Cool slightly.

In another small bowl, beat egg with whisk until well blended. Beat in 1/2 cup powdered sugar. Beat in melted chocolate mixture, flour and salt.

Spoon a scant 1/4 cup of batter into each custard cup. Spoon 2 teaspoons peanut butter and 1 tablespoon of the baking chips onto center of batter in each cup. Top each with remaining chocolate batter.

Bake 10 to 12 minutes or until top edges are set and centers are still soft. Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Place heatproof serving plate upside down over each cup. Carefully, turn plate and custard cup over. Remove custard cup. Sprinkle with additional powdered sugar and cocoa. Serve warm.