Enjoy this quick and easy dessert recipe.
INGREDIENTS
- 500 grams Dark Chocolate, chopped
- ½ cup Peanut butter (smooth)
- 8 Eggs
- 250 grams Butter
- Toasted Peanuts, for garnish
FOR SAUCE:
- 100 grams Dark Chocolate, chopped
- 2 tablespoons Peanut butter (smooth)
- 100 millilitres Heavy cream
METHOD
- Preheat oven to 170c
- Melt 500g chocolate, butter and 1⁄2 cup peanut butter together in a double boiler. Cool slightly.
- Using an electric mixer, whisk the eggs until super fluffy and doubled in volume
- Mix one third of the eggs into the chocolate mixture, then fold in the remaining egg mixture.
- Transfer to a lined cake tin that's been wrapped in foil on the outside. Place inside a deep roasting tin and pour boiling water up to halfway. Bake for 25 mins
- Cool in the fridge
- In the meantime, melt the cream and 2 tablespoons peanut butter together and pour over the 100g dark chocolate. Stir to combine Pour this over the cooled cake. Garnish with salted peanuts if you like
