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Gooey Choco Peanut Butter Brownie Cake
Source of Recipe
Internet
List of Ingredients
GOOEY BROWNIE CAKES
1/2 pound plus 2 tablespoons unsalted butter
(2 tablespoons melted)
12 ounces semisweet chocolate, broken into ½-
ounce pieces
1 Cup granulated sugar
3 large eggs
1 Tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1 Cup creamy peanut butter
CHOCOLATE PEANUT BUTTER GANACHE
1-1/2 Cups heavy cream
2 Tablespoons creamy peanut butter
3 Tablespoons granulated sugar
18 ounces semisweet chocolate, broken into ½-
ounce pieces
1-1/2 Cups toasted unsalted peanuts, chopped
into 1/8-inch pieces
Recipe
Preheat the oven to 300 degrees Fahrenheit.
Lightly coat the insides of 3 9- by 1-1/2-
inch cake pans with melted butter. Line each
pan with parchment paper, then lightly coat
the paper with more melted butter. Set aside.
Heat 1 inch of water in the bottom half of a
double boiler over medium heat. Place 12
ounces of semisweet chocolate and the
remaining 1/2 pound of butter in the top
half. Tightly cover the top with plastic
wrap. Allow to heat for 8 to 10 minutes.
Remove from the heat and stir until smooth.
Set aside until needed.
Place 1 cup of sugar, 3 eggs, and 1
tablespoon vanilla in the bowl of an
electric mixer fitted with a paddle. Beat on
medium for 2 minutes. Use a rubber spatula
to scrape down the sides of the bowl. Beat
on high for 2 minutes. Scrape down the bowl.
Add the melted chocolate and beat on medium
until the chocolate is thoroughly
incorporated, about 15 seconds. Add ½ cup
flour and 1 teaspoon baking powder and beat
on low for 1 minute. Remove the bowl from
the mixer and use a rubber spatula to
thoroughly combine.
Divide the batter between the prepared pans,
spreading evenly. Place 1 of the pans on the
center rack and the remaining 2 pans on the
bottom rack of the preheated oven. Bake
until the batter is set but not dry (a
toothpick inserted in the center of the
cakes should hold some residual batter),
about 20 to 22 minutes (rotate the brownie
cakes from top to bottom about halfway
through the baking time).
Remove the brownie cakes from the oven and
allow to cool in the pans at room
temperature for 10 to 15 minutes. Invert
each brownie cake onto an individual cake
circle. (These bakes brownie cake layers are
very delicate, so use a knife to cut around
the edges of the cake layers inside the
pans; this will ensure that that the cake
layers do not tear when removed from their
respective pans.) Remove the parchment paper
from each brownie cake. Place the brownie
cakes in the refrigerator to cool for 10
minutes. Remove 2 of the brownie cakes from
the refrigerator and use a cake spatula to
spread 1/2 cup of peanut butter in an even
layer over each cake. Place these 2 brownie
cake players in the freezer while preparing
the ganache.
PREPARE THE CHOCOLATE PEANUT BUTTER GANACHE
Heat the heavy cream, 3 tablespoons sugar,
and 2 tablespoons creamy peanut butter in a
3-quart saucepan over medium high heat. When
hot, stir to dissolve the sugar and blend in
the peanut butter. Bring to a boil. Place 18
ounces semisweet chocolate in a 3-quart
stainless steel bowl. Pour the boiling cream
over the chocolate and allow to stand for 5
minutes. Stir until smooth.
ASSEMBLE THE CAKE
Remove the two brownie cakes from the
freezer and pour 1 cup of ganache onto each
of these layers, using a cake spatula to
spread the ganache to the edges. Refrigerate
the ganache-covered cake layers for 10
minutes (to allow the ganache to become
firm). Remove all the brownie cake layers
from the refrigerator. Stack the 2 ganache-
coated layers on top of each other, then top
with the uncoated layer and gently press
into place. Place the assembled brownie cake
layers in the freezer for 10 minutes
(lacking freezer space, you may opt to place
the cake in the refrigerator for about 30
minutes).
Using a cake spatula, evenly spread 1/2 cup
ganache around the sides of the cake. Pour
the remaining ganache onto the top of the
cake and use a cake spatula to spread the
ganache to the edges. If your kitchen is
cool, the ganache may become firm and
difficult to pour. If this happens, warm the
bowl of ganache over a pan of hot tap water
or place the bowl onto a warm heating pad.
The ganache should attain the proper
viscosity in a minute or two. Use a whisk to
gently stir the ganache until smooth.
Press the chopped peanuts into the ganache
on the sides of the cake, coating evenly.
Refrigerate the cake for 10 minutes before
cutting and serving.
TO SERVE
Heat the blade of a serrated slicer under
hot running water and wipe the blade dry
before making each slice. Allow the slices
to stand at room temperature for at least 1
hour before serving. The longer the cake is
held at room temperature the gooier the
texture will be. The cake may be
refrigerated for two to three days after
assembly. Remember, the gooier the better.
THE CHEF’S TOUCH
The gooey texture of this cake conjures up
the childhood bliss of eating a snickers bar
after it melted in your pocket on a hot
summer day. In order to achieve the proper
gooiness, do not overbake the brownie cake
layers. They should be set but not dry.
During the baking time the batter will start
setting from the outside edges toward the
center. The brownie cake layers are done
when the centers of the layers no longer
appear to be liquid. One last mention: leave
the cake slices at room temperature for 1
hour before serving to ensure delicious
gooiness. (Remember, your mother can no
longer tell you not to play with your food.)
The peanut butter should be at room
temperature when spread onto the brownie
cake layers. If cold, the peanut butter will
tear the layers during the spreading.
Only use unsalted peanuts for this recipe. I
prefer the unsalted peanuts from the peanut
shop in Williamsburg, Virginia; however,
Planters unsalted nuts are commonly
available and satisfactory for this recipe.
For improved flavor, toast the nuts for 10
to 12 minutes in a 325 degree oven. Allow
the nuts to thoroughly cool before chopping
into 1/8-inch pieces.
Place a large piece of parchment paper or a
baking sheet under the cake while you are
applying the chopped peanuts to the sides of
the cake. The cake circle holding the cake
should be held in the palm of one hand,
about 8 to 10 inches above the paper, while
a handful of chopped peanuts is applied with
the free hand. Allow the peanuts that do not
adhere to the cake to fall free, then scoop
them up and reapply.
You will not be able to keep the “kids” away
from this confection, so pour them a glass
of milk and relax while they delight in your
creation.
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