Chocolate cake with peanut butter

The praline almonds embellish the icing that covers this chocolate cake enriched with peanut butter. Is it selling you mouth-watering? try also this Beef Salad Bowl recipe too.

Ingredients

Sweet pastry per 10 pieces
for 1 cake mould of 25 cm

butter and flour for mould

150 g of dark chocolate

100 g of butter

4 eggs

120 g of sugar

2 sockets di fleur de sel

80 g made with flour

1 teaspoon of baking powder

80 g of peanut butter

60 g of praline almonds

1 sachet of dark chocolate glaze

Freind's kitchen recipes, Salmon salad with avocado.

How to proceed

Preparation: that. 30 minutes

Baking in the oven: that. 1 hour

Cooling down

Consolidation

Total time: 3 h

cake

Heat the oven to 180 ° C. Butter and flour the mould. Slowly melt the chocolate and butter in a double boiler. Froth the sugar with the eggs for approx. 5 minutes. Stir in the melted butter and chocolate. Mix the fleur de sel with the flour and baking powder and add to the mass. Mix well then pour the mixture into the mould. Spread the peanut butter in the centre of the cake lengthwise. Place in the centre of the oven and cook for approx. 1 hour. Perform the cooking test with a toothpick. Remove the cake and let it cool. You may be interested to read golden milk an ayurvedic drink recipe/ pumpkin and courgette soup recipe.

Topping

Chop the almonds. Soak the sachet of chocolate glaze in almost boiling water and leave it to soak for approx. 8 minutes. Take the bag out of the water, wrap it in a cloth and knead it. Transfer the cake to a baking rack and cover it with the liquid icing. Sprinkle with the almonds and let the glaze harden.

Useful tips

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick with no traces of dough around, the cake is cooked.