Cake with peanut butter and chocolate cream: a delicious and irresistible combination, we’re 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’s easy to prepare and at the same time irresistibly delicious? The cake with peanut butter and chocolate cream is the perfect answer!
The chocolate pieces and the aroma of peanut butter make it irresistible. I admit I was a bit skeptical about peanut butter, but I totally 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 pan to cut the cake into many squares, which are lovely to see. Perfect for a snack or breakfast, or to give as a gift, get creative.
Here are some more cake recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- 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
- 3.35 oz butter (melted)
- 1.4 cups brown sugar
- 0.5 cups peanut butter
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 5.3 oz 70% dark chocolate
- 1 pinch baking soda
- 1/2 tsp salt
Tools
- Cake Pan Master Class Non-Stick Deep Cake Pan with Removable Base, Square, 20 cm (8")
- Scale LCD Digital Kitchen Scale, Electronic Spoon Scale for Weighing Ingredients from 0.1 to 500g, Precise Electronic Measuring Spoon for Sugar Coffee Spices Flour
Steps
Let’s start by melting the butter in a saucepan over low heat, and let it cool. In a bowl, place the brown sugar, add the melted butter, and peanut butter, and mix everything well.
Incorporate one egg at a time, always mixing. Then sift the flour with the baking powder and baking soda, add the salt and half of the chocolate cut into pieces. Mix well until you get a rather dense mixture.
Transfer everything into the 8-inch square mold lined with parchment paper, sprinkle the remaining chocolate over the surface of the cake, and bake for about 30/35 minutes at 340°F. Once ready, let it cool and cut into squares
Storage, variations, cake with peanut butter and chocolate cream
You can store the cake in an airtight container for 3 or 4 days. You can serve it as it is or accompanied by a scoop of cream ice cream.
FAQ
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.
