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 -----
How To make Bittersweet Chocolate Peanut Butter Cake's Videos
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
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Instant Pot Chocolate Peanut Butter Marble Cake | PTV Bakes | How to Bake a Cake
Hello Villagers!
Arnie and Doug bake a chocolate peanut butter marble cake in the Instant Pot. It's so simple; it's so tasty. You have to try it. It's like a Reese's Peanut Butter Cup for adults.
Here's the recipe...
Cake Batter
2 ounces bittersweet chocolate, chopped
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup natural unsalted peanut butter
Ganache
2 tablespoons heavy whipping cream
1 1/2 ounces semisweet chocolate, chopped
Peanut Butter Glaze
1/4 cup powdered sugar
1 1/2 tablespoons natural peanut butter
1 tablespoon milk
Coat a 3-cup bundt pan with baking spray. Melt the chocolate in the microwave in 30-second increments until right consistency. Set aside to cool.
In a small bowl stir together the flour, baking powder, and salt; set aside.
In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined. Add the eggs one at a time making sure to incorporate each egg completely. Add vanilla extract, then the flour mixture and beat just until mixed.
Divide batter in half; pour half of batter into a separate bowl; stir in the melted chocolate. Stir peanut butter and remaining batter in a second bowl.
Put alternate spoonfuls of chocolate and peanut butter batter in the bundt pan. Even out the batter on top. Using a bamboo skewer (or small spatula), swirl the batters together.
Add 1 cup of water to the Instant Pot. Using a silicone sling (shown in video) place the cake pan in the Instant Pot. Secure the lid on the pot. Close the pressure-release valve.
Select High Pressure and cook for 23 minutes. When the cake is done, use a quick release on the Instant Pot.
Remove the cake and sling from the Pot. The cake will need to cool for 10 minutes. Then, flip the pan over on a cooling rack to remove cake. Let cake cool to room temperature.
For Ganache, warm the heavy cream in a microwave for 30 seconds, then add chocolate and combine.
For Peanut Butter Glaze, and the powdered sugar, peanut butter, and milk together. Whisk until smooth and pourable.
Drizzle the ganache and glaze over the cooled cake. Top with chopped peanuts, if desired.
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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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Number Cake:
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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.
Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
From Chocolate Hazelnut Truffles to a Chocolate Banana Cream Pie, these are our favorite Ina Garten #chocolate recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Chocolate Cake with Mocha Frosting
3:30 - French Chocolate Bark
6:21 - Chocolate Pecan Scones
9:03 - Chocolate Hazelnut Truffles
12:22 - Chocolate Peanut Butter Globs
16:06 - Chocolate Cupcakes with Peanut Butter Icing
20:15 - Chocolate Ganache Cupcakes
24:27 - Chocolate Ganache Cake
28:30 - Chocolate Banana Cream Pie
34:37 - Beatty's Chocolate Cake
Get the recipes:
Chocolate Cake with Mocha Frosting -
French Chocolate Bark -
Chocolate Pecan Scones -
Chocolate Hazelnut Truffles -
Chocolate Peanut Butter Globs -
Chocolate Cupcakes with Peanut Butter Icing -
Chocolate Ganache Cupcakes -
Chocolate Ganache Cake -
Chocolate Banana Cream Pie -
Beatty's Chocolate Cake -
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
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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