A treat for the ‘peanut butter spoon lickers’ in your family.
Crunchy filling, made with almonds, creamy peanut butter and chocolate. The silky milk-chocolate ganache frosting almost pushes the recipe over the top.
Preheat the oven to 350°.
Butter and flour a 10-by-10-inch cake pan. In a large bowl, whisk the 2 and a half cups of sugar, 2 cups flour, cocoa,
In a bowl, whisk 2 eggs, 1 cup milk, 1/2 cup sunflower oil and 1 tbs vanilla extract. Add the wet ingredients into the dry ingredients. Whisk and add 1 cup warm water.
Pour the batter (it will be thin) into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool.
Invert the cake onto a work surface. Slice the cake horizontally.
Reduce the oven temperature to 325°.
Trace a 10-by-10-inch rectangle onto a sheet of parchment paper and lay it on a large baking sheet. In a food processor, pulse 1/2 cup almonds with the confectioners’ sugar until they’re finely ground. In a bowl, using an electric mixer, beat 2 large egg whites at medium speed until soft peaks form.
Add 1 tbs granulated sugar and beat until the whites are stiff and glossy, for about 2 minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment to fill the rectangle. Sprinkle some chopped almonds on top. Bake for about 20 minutes, until lightly browned and firm. Let cool.
In a medium bowl set in a saucepan of simmering water, heat 1 cup crunchy peanut butter with 2 tbs unsalted butter and 100 gms milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in some chopped almonds. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
For the ganache: In a bowl set over a saucepan of simmering water, melt 500 gm of chopped milk chocolate. Whisk in 2 cups of cream until smooth. Remove from the heat and refrigerate for 1 hour, whisking occasionally, until it is thick enough to spread.
Place the bottom cake layer on a large board. Spread one-third of the ganache over the cake. Invert the filling onto the cake and peel off the paper. Spread half of the remaining ganache over the filling, then top with the second cake layer.
Refrigerate until firm, at least 1 hour. Using a serrated knife, trim the edges. Spread the remaining ganache over the top and sides of the cake and refrigerate to set. Pipe peanut butter rosettes on top. Cut and serve.
By Christ & Co.