Chocolate and Peanut Butter Sandwich Cake with Peanut Brittle.
Equipment:
2x23cm springform cake tins.
Preparation.
In a large saucepan, put in,
-350g dark chocolate, broken into chunks (72% cocoa solids)
-150g butter,
-400ml double cream,
-pinch of salt.
Cook, stirring on low heat until the chocolate has melted and the mixture is smooth. Leave aside.
Oven 190c fan forced.
For the cakes.
Use an electric mixer, beat,
-450g self raising flour,
-350g caster sugar,
-100g butter,at room temperature.
-6 large eggs,
-1tsp vanilla bean paste,
-pinch of salt.
Beat to combine the ingredients. Then stir through
-1/2 of the chocolate mixture.
Spoon into the prepared tins.
Bake 25-30 minutes. Swapping the trays half way through cooking. There should be moist crumbs on the test skewer.
Leave to cool completely in tins.
For the peanut butter cream filling
Use an electric mixer, beat,
-200ml double cream, with
-3tbsp icing sugar,
Beat until the cream holds its shape, gently, stir through
-100g peanut butter. Refrigerate until needed.
Peanut brittle.
In a small frying pan,dry roast
-100g shelled peanuts.
Leave to cool for 5 minutes. Once cooled, put in a clean tea towel, rub to remove the skin. Then using a rolling pin to roughly crush them.
Place on a foiled baking tray.
In a small saucepan, put in,
-100g caster sugar,
-4tbsp water.
Cook on low heat until the sugar has dissolved. Turn the heat up and cook without stirring until the syrup has turned golden brown.
Pour the syrup over the peanuts and leave aside for 30 minutes to solidify.
Once ready, chop into rough chunks.
To assemble.
Take the cakes out of the tins.
Put the first cake on to the serving plate.
Soon on the peanut butter cream, spread evenly.
Spoon on 1/2 of the reserved chocolate mixture.
Place the second cake on top.
Spread the remaining chocolate mixture over the last layer of cake, spread evenly.
Arrange peanut brittle pieces on top.
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