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Рецепт Peanut Butter And Chocolate Bundt Cake
by Global Cookbook

Peanut Butter And Chocolate Bundt Cake
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Ингредиенты

  • 3/4 c. cocoa pwdr
  • 3/4 c. boiling water
  • 3 ounce bittersweet chocolate, minced
  • 3/4 c. lowfat sour cream
  • 3/4 c. butter, softened
  • 1 2/3 c. packed brown sugar
  • 2 x egg
  • 2 tsp vanilla
  • 1 3/4 c. all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c. whipping cream
  • 1/2 c. minced roasted peanuts
  •     Peanut Butter Filling
  • 2/3 x chunky peanut butter
  • 1/3 c. cream cheese, softened
  • 1 Tbsp. butter, softened
  • 3 x egg yolk
  • 1 tsp vanilla
  • 1/3 c. granulated sugar
  • 2 Tbsp. all purpose flour

Инструкции

  1. Grease 10-inch Bundt pan; set aside.
  2. PEANUT BUTTER FILLING: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch plain tip. Place upright in tall container and set aside in refrigerator.
  3. In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate till smooth. Whisk in lowfat sour cream. Set aside.
  4. In large bowl, beat butter with sugar till fluffy. Beat in Large eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mix alternately with cocoa mix, making 3 additions of flour mix and 2 of cocoa mix.
  5. Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mix over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
  6. Bake in centre of 350 F oven till top is just hard to the touch and edge begins to pull away from side of pan, about 55 min. Let cold in pan on rack for 5 min. With knife, loosen cake. Place rack over pan and turn out cake. Let cold completely.
  7. Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with minced peanuts.