Ingredients:

  • 4 tbsp creamy peanut butter
  • 2 tbsp salted caramel sauce
  • 1/2 cup unsalted butter
  • 4 oz semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/4 tsp salt

Instructions:

  1. Mix the peanut butter and caramel sauce together. Spoon four equal portions onto parchment paper and freeze for 10 minutes.
  2. Melt the butter in a saucepan over medium heat until it foams and turns a golden brown. Remove from heat and stir in the chopped chocolate until smooth.
  3. In a separate bowl, whisk eggs, yolks, and sugar until the mixture is pale and thick.
  4. Fold the browned butter and chocolate mixture into the egg mixture, then sift in the flour, cocoa powder, and salt.
  5. Grease four 6 oz ramekins with butter.
  6. Fill each ramekin halfway with batter, place one frozen peanut butter core in the center, and cover with the remaining batter.
  7. Bake at 425°F (218°C) for 10-12 minutes until the edges are firm but the center has a slight wobble.
  8. Allow the cakes to rest in the ramekins for 2 minutes before flipping onto plates.