Peanut Cake With Giandua Truffle Creme |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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The ultimate combo for me, peanut butter and hazelnut chocolate, blend spectacularly into this showstopper of a dessert. Very rich, almost like a peanut butter and Nutella sandwich! Ingredients:
1 1/2 cups creamy peanut butter |
1/4 cup butter |
3/4 cup sugar |
2 eggs |
2 tsp cornstarch |
2 cups flour |
1 cup cake flour |
1 tablespoon baking powder |
1/2 tbsp baking soda |
1 cup sour cream |
1/4 cup milk |
4 oz bittersweet chocolate (recc. lindor excellence 70% bar) |
3 oz semisweet chocolate (recc. ghirardelli semi-sweet baking bar) |
1/4 cup heavy cream |
1/3 cup evaporated skim milk |
2 1/2 tablespoons hazelnut liqueur |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350F.
2. In a mixing bowl, cream peanut butter, butter and sugar.
3. Add eggs; beat well.
4. Combine flours, baking powder and baking soda.
5. Separately blend sour cream and milk.
6. Add dry ingredients alternately with wet to creamed mixture, blending well.
7. Pour into two greased 9” cake pans.
8. Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
9. Cool completely in pans on a wire rack.
10. Chop the chocolates finely and place in a bowl.
11. Heat the cream and milk in a small saucepan until just below boiling.
12. Immediately pour the hot liquid into the bowl with the chocolates.
13. Stir with a wire whisk until thoroughly melted.
14. Whisk in the hazelnut liqueur and vanilla.
15. Allow to cool to room temperature, stirring occasionally to prevent it from solidifying fully.
16. Unmould one cake round onto a serving platter.
17. Spread chocolate-hazelnut cream over the cake round, heating slightly if necessary to spread.
18. Top with second cake round and spread top with remaining cream.
19. Serve immediately or store in fridge until needed.
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