Name: Peanut heaven
Cook time: 50 min
Total time: 50 min
Ingredients: 60 gram dark (semi-sweet) eating chocolate, chopped coarsely; 2/3 cup (160ml) water; 90 gram butter, softened; 1 cup (220g) firmly packed light brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon cocoa powder; 1/3 cup (40g) ground almonds; 250 gram peanut brittle, crushed; Whipped milk choc peanut ganache; 1 cup (250ml) pouring cream; 410 gram milk eating chocolate, chopped coarsely; 1 cup (280g) crunchy peanut butter

Ingredients

60 gram dark (semi-sweet) eating chocolate, chopped coarsely

2/3 cup (160ml) water

90 gram butter, softened

1 cup (220g) firmly packed light brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon cocoa powder

1/3 cup (40g) ground almonds

250 gram peanut brittle, crushed

Whipped milk choc peanut ganache

1 cup (250ml) pouring cream

410 gram milk eating chocolate, chopped coarsely

1 cup (280g) crunchy peanut butter

Method

1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Stir chocolate and the water in small saucepan over low heat until smooth.

3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.

4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.To make whipped milk choc peanut ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy. Marble peanut butter through ganache.

6.Spoon ganache into large piping bag fitted with a large fluted tube. Pipe generous swirls of ganache on cold cakes; sprinkle with crushed peanut brittle.

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Ingredients

Method

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