Peanut Butter Chocolate Cake

dough

1. Coarsely chop the chocolate and carefully melt it together with the butter and peanut butter over a hot water bath until all the ingredients have combined. (Alternatively in short 30 second intervals in the microwave) Beat the eggs with a mixer on the highest setting until the volume has doubled significantly, this can take 5 – 10 minutes. Then fold the egg mixture into the chocolate-butter-peanut butter mixture in 3 portions.

tip

1. So that no large cracks appear on the cake, simply put an ovenproof bowl with hot water at the bottom in the oven.
2. Line the bottom of a springform pan or baking frame with baking paper and bake the cake at 160 degrees Celsius for about 35 minutes. Then switch off the oven and leave the oven door ajar for 10 minutes with the help of a wooden spoon. Then let it cool down completely and remove it from the mold. Place the peanut butter chocolate cake on a serving platter or large plate.

glaze

1. For the glaze, chop the chocolate and bring the cream to the boil in a small saucepan. Add the cream to the chocolate and stir to a smooth mass. The chocolate should completely dissolve in the process. So that we can process the peanut butter better, it is carefully heated over a water bath or in the microwave.
2. Now coat the cake completely with the chocolate. Put the warm peanut butter in a piping bag or alternatively in a small freezer bag. Cut off the tip with scissors and sprinkle a wild pattern on the cake as you like. Finally, swirls or other patterns can be drawn with the help of a toothpick or fork. Place the finished peanut butter chocolate cake in the refrigerator for at least 1 hour.