Treat Yourself to a Chocolate Indulgence

While celebrating a special occasion earlier this month, I wanted a dessert that included all four of my favorite sweet-inspired things: chocolate, peanut butter, caramel, and strawberries. The final result? A chocolate lava cake with strawberries inside, topped with peanut butter and salted caramel sauce. Save this recipe for when you really need a pick-me-up. 

Chocolate Lava Cake: Serves 6

10 TBSP butter
1 cup chocolate chips (a combination of bittersweet and semi-sweet works best)
1/2 cup all purpose flour
1 1/2 cups confectioners sugar
3 large egg yolks
3 large eggs
1 tsp vanilla extract
6 medium-sized strawberries, finely chopped

-Preheat oven to 425°F. Grease ramekin or cupcake cups.
-In a medium microwavable bowl, melt chocolate chips and butter in 30 second increments until smooth, stirring in between. Add flour and sugar to mixture, mix until smooth.
-Stir in eggs, yolks, and vanilla until incorporated. Fill each ramekin or cupcake cup halfway full. Evenly distribute strawberry pieces amongst the six cakes. Top with remaining batter.
-Place cups on top of cookie sheet and bake for 10 minutes. Edges should be firm but the center will be runny. Loosen and place inverted on plates to serve. Top with fresh strawberries and powdered sugar. 

Peanut Butter Sauce

1/2 cup heavy whipping cream
1/4 cup sugar
1/4 cup light Karo syrup
2 TBSP butter
1 tsp vanilla
1/2 cup creamy peanut butter

-Combine heavy whipping cream, sugar, Karo syrup, butter, and vanilla in a saucepan and stir over medium-high meat until all ingredients are dissolved and combined. Remove from heat.
-Let the mixture cool completely, and then add peanut butter and combine thoroughly. 

Salted Caramel Sauce

2 cups granulated sugar
12 TBSP unsalted butter at room temperature
1 cup heavy cream at room temperature
1 TBSP sea salt flakes

-Heat the sugar over medium-high heat until it starts to melt. Begin whisking sugar (it will clump, keep whisking). Don’t stop until the sugar is completely melted.
-Cook the sugar until it reaches a dark amber color. If you are new to making caramel, use a thermometer – you don’t want it to heat past 350°F.
-Add the butter. Whisk until it is melted. Remove the pan from heat and slowly stir in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Stir in the salt, and let caramel cool for about 10 minutes in pan before serving. Can be kept in an airtight container in the refrigerator for one month. 

–Lindsay Putnam