Thursday, July 19, 2012


Don't you just love Reese's peanut butter cup chocolate? Our piggery loves them so much they can finish a big bag among themselves in a few minutes. Sinful and delightful. Nothing like the combination of peanut butter encased in chocolate. The texture is just unique. We actually play with eat while eating it.  Prolonging the suspense by eating the chocolate part first then saving the peanut butter filling for last or vice versa.

Thanks to a wonderful blog "I Fine Cooking",  I was inspired to try baking my own version so I can surprise the "piggery".  Nothing quite like seeing their amazed expression when they see this baby.

Alright here's the recipe :

For the chocolate cake - you can use your own recipe or you can use Martha's like I do. Just see my Kit Kat Overload Cake post on this blog for the method and ingredients. By the way, I used an 8" pan for this recipe

For the Peanut Butter Filling :

I tried " I fine Cooking's" recipe and it was delicious and simple.

Ingredients :

1/2 cup powder graham cookies ( or if you have the
biscuit form just food process it or pound it with your mortar
and pestle till it turns into powder)
3/4 cup powdered sugar sifted
1 Tablespoon butter
1/2 cup peanut butter

Method :
1. Use your food processor and process everything till incorporated.
2.Filling should be firm and dry.
3.  Taste and determine if you like the sweetness. If per your standards you like it sweeter
simply add more powdered sugar and pulse again.
4. Oh , I added 1/2 tsp of salt to my filling. I find it brings out the sweetness of the mix better.
5. Press the mixture in an 8" pan and refrigerate for a couple of hour or until firm. 
Don't forget to put aluminum foil on your pan first so its easy to take out once firm.
Note : You can double or triple the recipe if you find it not enough. I doubled mine.

For the chocolate ganache :

Ingredients :

1 1/3 cup heavy cream or whip cream
1 1/2 pack Nestle TollHouse semi sweet choco chips
4 tablespoons of butter

1. Microwave whip cream and butter on high for 1 minute.
2. Pour the choco chips on  whip cream-butter mixture. Let the chips sink into the mixture for about 15-20 seconds then start stirring.
3. Set aside and let cool.
To assemble :

1. Cut the chocolate cake into two layers.

             1st layer - chocolate cake
             2nd layer - peanut butter filling
             3rd layer - chocolate cake

2. Put the assembled cake in a  9 inch pan or  ( what I did) an 8 " Tescomma Silicon mould. Do not forget though to line it with aluminum foil before pouring in the chocolate ganache. This will make your life easier.  It can be quite difficult to get the cake out of the mould without the foil.

3. Pour the ganache all over the assembled cake in the silicon mould.

4. Put in the refrigerator for an hour t then to the freezer for an hour to set.

5. With the help of the aluminum foil, you can now pull out the whole cake from the mold with ease.

6. Slice and enjoy :)))

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