How To make Bittersweet Chocolate Peanut Butter Cake
Cake: 8 oz Bittersweet chocolate;
-chopped 1/2 c Unsalted butter
= cut into pieces 3/4 c Sugar
2 tb Creamy peanut butter
3 lg Eggs; lightly beaten
= room temperature 1/2 c All-purpose flour
1/3 c Salted dry roasted peanuts
= finely chopped Glaze: 6 oz Bittersweet chocolate;
-chopped 1/4 c Unsalted butter
= cut into pieces 1 tb Light corn syrup
1/2 c Heavy cream
Chopped salted peanuts Topping: 1 c Peanut butter
1/2 c Water
BITTERSWEET CHOCOLATE GLAZED PEANUT BUTTER CAKE Cake: Preheat oven to 350 degrees. Butter a 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 30-35 minutes or until toothpick inserted in center comes
out clean. Cool on rack 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 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#DS3216 -----
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Bittersweet Chocolate Peanut-butter Power Bites | Weight Watcher's Recipe of Oatmeal Bites
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Fıstık Ezmeli Çikolatalı Pasta - Peanut Butter And Chocolate Cake
Fıstık Ezmeli Çikolatalı Pasta - Peanut Butter And Chocolate Cake // Fıstık ezmeli çikolatalı pasta son derece lezzeti ve kolay bir tarif. Aşamaları uzun gibi görünse de gözünüz korkmasın, isterseniz aşamaları günlere bölerek bile yapabilirsiniz.
Beğendiyseniz beğen butonuna basmayı kanalıma abone olmayı unutmayın.
Fıstık ezmeli pastacı kreması tarifini 03.00
Çikolata ganaj tarifini 03:50
Pasta birleştirmeyi 04:45 itibariyle izleyebilirsiniz.
For English:
Çikolatalı Pandispanya İçin Malzemeler:
120 gr bitter çikolata (%60 kullandım)
100 gr su ( Yarım su bardağından yaklaşık 1 yemek kaşığı eksik)
225 gr tereyağı (1 su bardağı dolusu) Oda ısısında
250 gr şeker (1 su bardağı + çeyrek su bardağı)
50 gr şeker (çeyrek su bardağı) Yumurta beyazlarını çırparken kullanılacak
4 yumurta - L boy
280 gr un (2 su bardağı)
4 gr kabartma tozu (1 çay kaşığı)
7 gr karbonat (1 çay kaşığı)
1/4 çay kaşığı tuz
240 ml buttermilk ( 1 su bardağı soğuk süte 1 yemek kaşığı limon suyunu ekleyin ve 10 dakika beklettikten sonra kullanın)
Fıstık Ezmeli Pasta Kreması Malzemeler:
85 gr krem peynir
210 gr tereyağı (1 su bardağından 1 yemek kaşığı eksik) oda ısısında
60 gr pudra şekeri (6 yemek kaşığı)
205 gr fıstık ezmesi (şekersiz)
10 gr pekmez (1 yemek kaşığı)
Çikolata Ganaj Malzemeler:
240 ml süt (1 su bardağı)
30 gr un (Yaklaşık 3 yemek kaşığı)
1/4 çay kaşığı tuz
220 gr bitter çikolata (%60 ve %70 karışık kullandım)
200 gr tereyağı (1 su bardağından yaklaşık 2 yemek kaşığı eksik) oda ısısında
270 gr pudra şekeri (1,5 su bardağı + 3 yemek kaşığı)
2 yemek kaşığı kakao
Tarifin tüm detaylarını web sitemde bulabilirsiniz.
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Credit:Royaltyfree-kevinMcload-Gutsand Bourbon
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
Mini Bittersweet Chocolate Cakes
Brighten your holiday table with these gorgeous Ghirardelli Mini Bittersweet Chocolate Cakes! With rich layers of chocolate cake topped with creamy chocolate frosting made with our 60% Bittersweet Chocolate Chips – they're a show-stopping dessert for your small holiday gatherings. #GhirardelliBaking #aBiteBetter
Full recipe here:
Easy Chocolate Fudge Recipe
You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit.
Full Recipe:
I've added a couple extra ingredients in here but you can make this as a 2 ingredient fudge recipe!! It's the easiest thing I've made but soooo tasty!
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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