Cake with peanut butter and chocolate

Cake with peanut butter and chocolate
Cake with peanut butter and chocolate particular, original and very tasty cake with peanut butter cake and chocolate filling. Feast flavor, complements the caramel syrup! From
5 stars rate, from 7 people

Preparation time: 40 minutes and the time for cooling | Cooking: 60 minutes | Total time: 1 hour 40 minutes and the time for cooling
Recipe for: 18 portions of about

Nutrition information per 1 portion
Calories: Calories | Fat: g.

Materials recipe for cake:
Flour: 3 1/3 mugs (For every use)
Baking powder: 1 tablespoon
Salt: 1 teaspoon
Cinnamon: 3/4 teaspoon
Butter: 170 g. (3/4 cup) at room temperature
Peanut butter: 195 g. (3/4 cup)
Ζάχαρη : 2 1/4 cup
Eggs: 3 large (at room temperature)
Milk: 1 mug (at room temperature)
Vanilla: 2 teaspoons extract or 3 vanillin
Materials for the syrup recipe:
Water: 1/4 cup
Ζάχαρη : 1/4 cup
Materials recipe for the filling and coating:
Chocolate: 400 g. (Couverture)
Sour cream: 400 g.
Butter: 2 tablespoons

For the cake:
1. Preheat oven to 175 degrees. Grease 2 tins 22 from. about and paves the bottom and walls with greaseproof. Sift the flour with the baking, salt and cinnamon. Keep it aside for later.
2. Beat together the butter and peanut butter, fluffy. Add the sugar and beat on medium speed 3 minutes. Reduce speed and add the vanilla and eggs, one by one. When eggs are blended, stop hitting and spatula clean the sides and bottom of bowl.
3. Add half the flour, with mixer on low speed. Then add a constant flow of milk and finally the remaining flour. Once the ingredients are mixed stop hitting.
4. Divide the mixture in 2 you prepared tins and bake in the preheated oven for 40 minutes. Take just cooked, leave for 10 minutes within the trays to stand and then the upside down on a rack to cool.
For the syrup:
1. Put water in katsarorai and put it to boil. In another saucepan put the sugar and put on fire. Leave without the mix to melt and get light brown color. Add (Carefully he puts steamy) boiling water and after getting 1 - 2 boil, remove from heat and allow to cool.
For the filling:
1. Cut the chocolate into small pieces and put in a bowl with the butter. Put the cream to burn well. The discharge onto chocolate. leave about 10 minutes to melt the chocolate, then stir to make the mixture homogeneous. Let it get room temperature and then beat with mixer fluffy (if slow fluffy, you put 4 - 5 minutes in the refrigerator and then strikes again)
For synarmologisi:
1. If the cake does not have straight surface, cut long enough to become flat. Then cut each cake in half horizontally. This way you will 4 same cake trays.
2. Put a disc in platter. Brush lightly moisten the surface with caramel syrup. Spread on the 1/6 the whipped chocolate ganache. Over the chocolate cake you put the second disc. Moisten with syrup and spread ganache. Continue until you put it and the last cake tray.
3. With the leftover ganache that cover the surface and around the cake. The Lay your best. If you decorate with sprinkles or cover with sugar paste.

Prepared in 28 February 2016 by Luise

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