Chocolate Chunk – Peanut Butter loaf with Bourbon Sauce 

Hello you guys… Before i decide on baking,I ask J every time what he thinks of the combination… When i said ok so what about chocolate chunk and peanut butter cake with a Bourbon caramel sauce to pour over… He immediately said who doesn’t like chocolate, caramel and peanut butter 😀 now thats some motivation 😀 here s the recipe to try right on time for the weekend. 

Ingredients:
Bourbon Caramel Sauce

• Caster sugar – 150gm
• Heavy Cream – 125ml
• Butter – 70gm
• Bourbon - 60ml (I used Jim Bean, i have these tiny shot bottles just perfect for cakes ! )
• Sea salt – a pinch

Chocolate Chunk – Peanut butter loaf:

• All purpose flour – 120gm
• Brown sugar – 100gm
• Butter – 100gm 
• Eggs – 2 large
• Vanilla – 1 teaspoon
• Dark Chocolate Chunks – 50- 75gm ( i used 50gm)
• Crunchy Peanut butter – 50gm
• Baking powder – 1 teaspoon
• A dash of milk 

Method:
Bourbon Caramel Sauce: 

• Before you start the caramel, keep everything weighed and measured for the caramel, coz the caramel can go from amber to burnt in seconds.
• In a heavy bottomed pan, add the sugar and let it melt slowly until it turns golden brown – dark amber in colour.
• As soon as it turns dark, add the cold heavy cream into the sugar solution. This will bubble a lot, take care while you do this also maybe try not to have little ones near the stove as it splutters quite a lot.
• Add the butter and mix well and let it boil for a minute. 
• Take the pan out of the heat, add the Bourbon and sea salt and stir it thoroughly. 
• Store it in a small jar and use it on everything !! :D 

Chocolate Chunk – Peanut butter loaf:

• ​Preheat the oven to 180 degrees celsius. Grease and line the loaf tin with parchment paper.
• In a large bowl, cream the butter and sugar until light and fluffy. 
• Add and beat one egg at a time. 
• Add vanilla and the milk. 
• Sift in the flour and baking powder and mix thoroughly. 
• Chop the dark chocolate into big chunks and fold into the mixture.
• Scoop half of the batter into the pan. spoon in the peanut butter by spoonfuls and swirl in. Scoop the rest of the batter. using a skewer or a knife, swirl it around once more. 
• Bake for 30-35 minutes. Check with a skewer to see if completely baked. 
• Once baked, let it cool on a cooling rack. Once its room temperature, pour over the caramel sauce. 
• Well you can have it sliced and pour over with warm caramel sauce and a dollop of ice cream too if you into that :D 
• I like my cakes with tea / coffee..