Description
Go big or go home in this over-the-top perfect dessert!
Ingredients
- FOR THE SALTED CARAMEL:
- ½ cups Sugar
- ½ cups Heavy Cream
- 1 Tablespoon Unsalted Butter
- 1 pinch Sea Salt
- FOR THE LAVA CAKES:
- 1 stick Unsalted Butter
- ¾ cups Semi-Sweet Chocolate Chips
- ½ cups Sugar
- 3 whole Eggs
- 1 pinch Salt
- ¼ cups All-purpose Flour
- 1 Tablespoon Cocoa Powder, For Dusting
- 2 Tablespoons Salted Caramel (Recipe Included)
- 2 Tablespoons Peanut Butter
Preparation
For the salted caramel:
Melt sugar in a pot over a low to medium flame. Do not stir. When sugar has completely dissolved, remove from heat and add = heavy cream. The mixture will bubble up. Return to a low flame and stir until lumps are gone. Stir in butter and salt to taste.
For the lava cakes:
Preheat oven to 425ºF.
Combine butter and chocolate chips in a bowl over simmering water and stir gently until melted. Set aside to cool slightly.
Add sugar and eggs to a large bowl and cream together using a stand or hand mixer. Beat in melted chocolate and salt and fold in flour.
Butter four 8-ounce ramekins or large muffin tin cups and dust with cocoa powder. Divide batter evenly among ramekins.
Add 2 tablespoons salted caramel to peanut butter and stir until fully incorporated. Roll into 4 equal balls and place each ball into center of each ramekin. Push it down into batter until it’s covered.
Bake for 14 minutes and let cool for a couple of minutes before gently running a knife around rim of each ramekin and inverting onto a plate. Serve with additional salted caramel sauce.
