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Peanut butter and chocolate cake

Peanut butter and chocolate cake

Easiest peanut butter and chocolate cheesecake ever, thats the title. And it’s a fact, it is easy and damn good

Now you might ask yourself the question: “Another cake recipe!?”

What can I say, do I feel sorry? Well even if I did eating a piece of this cake would wash away the guilt easily.

I mean, come on! The combination of chocolate and peanut butter is just heavenly so why not indulge in it a little bit?
And what if I told you this was a no-bake cake? That sounds even better doesn’t it?

Alright then let’s get started and please feel free to thank me afterwards!

 

Peanut butter and chocolate cake

Ingredients

The base

  • 170 grams speculaas (or sand biscuits)
  • 65 grams melted butter

Chocolate layer

  • 200 grams full fat cream cheese
  • 60 ml whipping cream heavy
  • 110 grams milk chocolate
  • 20 grams icing sugar
  • pinch of salt just a little!

Peanut butter layer

  • 200 grams full fat cream cheese
  • 40 grams icing sugar
  • 90 grams peanut butter natural is preferable
  • 60 ml whipping cream heavy

Ganache

  • 80 grams dark chocolate
  • 110 ml whipping cream heavy

Instructions

The base

  1. Blend the biscuits or speculaas finely, then heat the butter and add it to the mixture. Mix well!

  2. Pour the mixture into your springform and spread evenly. Push it with a spoon to make it stick then set it in the fridge for 20 minutes

Chocolate layer

  1. Melt the chocolate au bain marie

  2. Whisk cream cheese in a bowl until fluffy. Then add in icing sugar the pinch of salt and mix thoroughly

  3. Add the melted chocolate and fold everything. Folding is important to keep it light!

  4. Whisk the whipping cream in a bowl until it has soft peaks. Pour it into the chocolate cream cheese mixture and fold it all together

  5. Now pour the mixture over the base, then place in the fridge for 45 minutes

Peanut butter layer

  1. Whisk cream cheese in a bowl until lfluffy. Then add in icing sugar and mix to combine.

  2. If you're not using a fresh jar of natural peanut butter you will probaly have pretty solid peanut butter. Then heat it for a while in the microwave so it becomes less solid so easier to mix. Then add it to the cream cheese

  3. Whisk the whipping cream in a bowl until it has soft peaks. Pour it into the  mixture and fold it all together

  4. Pour the mixture over the chocolate layer and put it in the fridge for +/- 1 hour

Gananche

  1. Chop the chocolate into small chunks and put it in a bowl, meanwhile heat the cream to medium heat.

  2. When the cream is almost boiling pour it in the bowl with the chocolate and mix. Mix well enough so all the chocolate is dissolved. 

  3. Pour the ganace over the peanut butter layer. Swirl the springform to spread evenly.

  4. Put in the fridge for several hours or overnight, then eat!

Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell and/or tag me!


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