These Peanut Butter Caramel Cloud Cake Cups Are The Best Thing Ever

There is something about the combination of sweet chocolate and salted peanuts that just gets us, every time.

And it turned out these little pots of amazing were the perfect balance of sweet, salty and crunchy, and we fear like we are going o be whipping these babies up rather frequently. Need a fancy dessert this weekend that is not all that tricky to make? This might be it: Ingredients 200g dark chocolate 125g unsalted butter 50g smooth peanut butter 4 jumbo eggs, separated 175g caster sugar Caramel 200g caster sugar 30g butter 40g peanut butter 5g sea salt Toasted peanuts (and honeycomb if you can get it) to serve Method Preheat the oven to 180C. Grease and line the base of a 23cm spring form cake pan. Add the butter and chocolate to a saucepan and place over low heat and cook until melted, stirring constantly. Add the peanut butter and sugar and cook until sugar has dissolved. Remove from the heat, add the egg yolks and stir vigorously to incorporate. Add the eggwhites to the bowl of an electric whisker and whisk until medium peak. Add about a third of the eggwhite to the chocolate mixture to loosen it, then gently fold through the remaining eggwhite, trying not to beat the air out of it. Pour into the prepared tin and bake for 30 minutes or until it has risen and collapsed. You want the edges to hold but some slight movement in the centre. Leave the cake to cool in the tin and don't worry if it sags in the middle - this is what we want! For the caramel, place the sugar in a large heavy-based saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Increase the heat and cook until the caramel is a dark amber colour. Carefully stir in the butter and salt to slow down the colour progression. Remove pan from the heat. Using a long-handled spoon, carefully add the cream and peanut butter in a few additions, standing back to avoid hot caramel splatters. Leave caramel in the pan overnight, or pour into sterilised heatproof jars and leave to cool. Salty caramel will keep in the pantry for 2-3 weeks. Crumble the cake into serving glasses and top with a dollop of caramel. Scatter over extra peanuts and broken honeycomb and serve. Alternatively, you can layer as much as you like - just go slow, this is rich. (Recipe via Dailylife.com.au)