Gooey Chocolate Peanut Butter Brownie Cake
|Unsalted butter||1 1⁄8 Pound, melted (2 Sticks Or 1/2 Pound Plus 2 Tablespoon)|
|Semi sweet chocolate||2 Ounce, broken into 1/2-ounce pieces (1 Piece)|
|Granulated sugar||1 Cup (16 tbs)|
|Pure vanilla extract||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Creamy peanut butter||1 Cup (16 tbs) (Room Temperature)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3 Tablespoon|
|Creamy peanut butter||2 Tablespoon|
|Semi-sweet chocolate||8 Ounce, broken into 1/2-ounce pieces (1 Piece)|
|Toasted unsalted peanuts||1 1⁄2 Cup (24 tbs), chopped into 1/8 inch pieces|
To make the gooey brownie cakes, preheat the oven to 300 F.
Lightly coat the insides of three 9 x 1 1/2 inch cake pans with melted butter.
Line each pan with parchment paper, then lightly coat the paper with more melted butter.
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
Place the semisweet chocolate and the 1/2 pound butter in the top half.
Tightly cover the top with plastic wrap.
Allow to heat for 8 to 1 2 minutes.
Remove from heat and stir until smooth.
Set aside until needed.
Place the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with a paddle.
Beat on medium speed for 2 minutes.
Use a rubber spatula to scrape down the sides of the bowl.
Beat on high speed for 2 minutes.
Scrape down the bowl.
Add the melted chocolate and beat on medium speed until the chocolate is thoroughly incorporated, about 15 seconds.
Add the flour and baking powder and beat on low for 1 minute.
Remove the bowl from the mixer and use a rubber spatula to thoroughly combine the ingredients.
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.
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 the peanut butter in an even layer over each cake.
Place these 2 brownie cake layers in the freezer while preparing the ganache.
To prepare the chocolate peanut butter ganache, heat the heavy cream, sugar, and 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 the semisweet chocolate in a 3-quart stainless-steel bowl.
Pour the boiling cream mixture over the chocolate and allow it to stand for 5 minutes.
Stir until smooth.
To 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 of 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 for a minute or two.
Use a whisk to gently stir the ganache until smooth.
Press the chopped peanuts onto the ganache on the sides of the cake, coating evenly.
Refrigerate the cake for 10 minutes before cutting and serving.
Calories 883 Calories from Fat 646
% Daily Value*
Total Fat 74 g114.3%
Saturated Fat 36.5 g182.4%
Trans Fat 0 g
Cholesterol 185.4 mg61.8%
Sodium 156.9 mg6.5%
Total Carbohydrates 50 g16.8%
Dietary Fiber 4.5 g18%
Sugars 36.6 g
Protein 14 g27.3%
Vitamin A 31.3% Vitamin C 0.3%
Calcium 8.6% Iron 9.4%
*Based on a 2000 Calorie diet