Peanut Butter Lava Cakes Gooey Dessert Bliss

Instructions:

1. Grease and flour two 6-ounce ramekins. Tap out excess flour.
2. Combine chocolate and butter in a double boiler (or heatproof bowl set over simmering water). Stir until melted and smooth. Remove from heat.
3. In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until light and slightly thickened (about 2-3 minutes).
4. Gradually whisk the melted chocolate mixture into the egg mixture until combined.
5. Gently fold in the peanut butter until just combined. Do not overmix.
6. Divide the batter evenly between the prepared ramekins.
7. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the edges are set but the center still jiggles slightly.
8. In a small saucepan, heat sugar over medium heat, without stirring, until it melts and turns amber in color.
9. Carefully whisk in the heavy cream and butter. Be careful, as it may splatter. Continue to cook, stirring constantly, until smooth.
10. Stir in a pinch of sea salt.
11. Let the cakes cool in the ramekins for 1-2 minutes, then invert onto plates. Drizzle with salted caramel and serve immediately.