Cake with peanut butter and chocolate cream: a delicious and irresistible combination, we are talking about a decidedly sinful sweet recipe.
Cake with peanut butter and chocolate cream: an explosion of flavor
Are you looking for a dessert that is easy to make and at the same time irresistibly delicious? The cake with peanut butter and chocolate cream is the perfect answer!
The pieces of chocolate and the fragrance of peanut butter make it irresistible. I admit I was a bit skeptical about peanut butter, but I completely changed my mind.
The cake is very simple to prepare and is ready in a few minutes. The ingredients are an explosion of flavors, with the intense taste typical of peanut butter. The dough is quite soft and delicious, one slice leads to another. I used a square baking pan to cut the cake into many small squares, cute to see. Perfect for a snack or breakfast or as a gift, get creative.
Here are other cake recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 718.82 (Kcal)
- Carbohydrates 92.63 (g) of which sugars 55.54 (g)
- Proteins 13.20 (g)
- Fat 35.75 (g) of which saturated 17.35 (g)of which unsaturated 16.47 (g)
- Fibers 4.59 (g)
- Sodium 335.71 (mg)
Indicative values for a portion of 167 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter (melted)
- 1 1/3 cups brown sugar
- 1/2 cup peanut butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 5 oz 70% dark chocolate
- 1 pinch baking soda
- 1/2 tsp salt
Tools
- Cake Pan Master Class Non-Stick Deep Square Cake Tin with Removable Base, 8"
- Scale LCD Digital Kitchen Scale, Electronic Measuring Spoon for Weighing Ingredients from 0.1 to 500g
Steps
Start by melting the butter in a saucepan over low heat, then let it cool. In a bowl, put the brown sugar, add the melted butter, and the peanut butter, then mix everything well.
Incorporate one egg at a time, always stirring. Then add the sifted flour with the baking powder and baking soda, add the salt and half of the chocolate chopped into pieces. Mix everything well until you get a rather dense mixture.
Transfer everything into the 8-inch square pan lined with parchment paper, sprinkle the remaining chocolate on the surface of the cake, and bake for about 30/35 minutes at 338°F (170°C). Once ready, let it cool and cut into squares.
Storage, variations, cake with peanut butter and chocolate
You can store the cake in an airtight container for 3 or 4 days. You can serve it as is or accompanied by a scoop of vanilla ice cream.
FAQ (Questions and Answers)
Can I make a gluten-free version of the Cake with peanut butter and chocolate cream?
For a gluten-free version, use rice flour instead of all-purpose flour.
