Ingredients Jump to Instructions ↓

  1. Cake: 8 oz Bittersweet chocolate;

  2. -chopped 1/2 c Unsalted butter

  3. 3/4 c Sugar

  4. 2 tb Creamy peanut butter

  5. 3 lg Eggs; lightly beaten

  6. 1/2 c All-purpose flour

  7. 1/3 c Salted dry roasted peanuts

  8. 6 oz Bittersweet chocolate;

  9. -chopped 1/4 c Unsalted butter

  10. 1 tb Light corn syrup

  11. 1/2 c Heavy cream

  12. Chopped salted peanuts Topping: 1 c Peanut butter

  13. 1/2 c Water

  14. 350 degrees. Butter a

  15. 9 inch round baking pan. Line with buttered parchment paper. Set aside. Melt chocolate and butter in top of double boiler over simmering water. Stir occasionally until melted. Add sugar. Stir until sugar has melted and mixture is smooth. Remove from heat. Cool. Stir often. Whisk eggs into mixture, one at a time. Beat well after each addition. Fold in flour and peanuts until well mixed. Spread batter evenly in pan. Bake

  16. 30-35 minutes or until toothpick inserted in center comes

  17. 1/2 hour. Invert cake onto rack. Peel off parchment. Leave to cool. Glaze: In medium saucepan over low heat combine bittersweet chocolate, butter, corn syrup and cream. Stir often until chocolate is melted. Cool

  18. 10 minutes. Topping: Combine peanut butter and water. Mix to blend well. To assemble cake: Spread topping mixture over cake to form a layer of peanut butter. Place a piece of waxed paper or parchment under cooling rack where cake is resting. Pour glaze over cake. Let stand 15 minutes. Using a spatula put any glaze that runs onto paper under cake back on top of cake. Repeat until all glaze is on cake. Press chopped peanutsaround top edge of cake. THE DESSERT SHOW SHOW

  19. 3216 --


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