Ingredients
16 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1.75 oz confectioner's sugar ( 1/4 cup + 2 tbsp ), sifted
Directions
- Line a standard 12 cup muffin tin with paper cupcake liners.
- Melt half the chocolate either in a double boiler ( the safer method ) or in the microwave ( the more dangerous, but easier/lazier method ). I opt for the latter. If you don't know how to melt chocolate this way, read my Explanation of Chocolate Behavior article.
- Distribute the melted chocolate into the 12 muffin tins ( I use a cookie scoop to portion the chocolate ), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
- In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
- Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter ( because it was just in the freezer ) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
- You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!
Lepas tu bolehlah kita sediakan Peanut Butter Cup Chocolate Cheesecake ya.. Jom tengok resipinya.. Resipi kek ini pula Diana ikut dari blog Sprinkle Bakes... Tetapi untuk kek coklatnya pula Diana ikut resipi dari Sweetapolita ( resipi sama seperti kek coklat di atas itu ).. Izinkan Diana kongsikannya di sini ya.. TQ..
PEANUT BUTTER CUP CHOCOLATE CAKE
Serves 15 - 20 at least
Note: Plan ahead, this cake should be made over the course of 2-3 days. Please read this recipe in its entirety before making. I have included lots of helpful notes throughout the text.
Edit: Also, please note that this cheesecake should be stored in the freezer and is easier to cut when still partially frozen.
Crustless Cheesecake portion
30 mini peanut butter cups, each one quartered
2 sticks ( 16 tbsp ) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
1 tbsp lemon juiceInstructions
Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except peanut butter cups. Mix again until smooth.
With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan. Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel layer has been added. Place cheesecakes back into the freezer while you make the caramel layer.
Caramel for cake layers
2-14 oz cans of sweetened condensed milk
10 tbsp. butter
80 caramels
Scant cup of salted peanut halves
Important note: This recipe is made in two batches, so all of the ingredients are divided.Instructions
In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels. Heat at 1 minute intervals until smooth. My household microwave at full power took about 4 minutes.
Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves. Return cheesecake layers to freezer.
Chocolate cake portion
( Diana buat 2 kali ganda resipi di bawah ini untuk 2 layers )
Ingredients
For the Cake
1 stick ( 115 g ) unsalted butter, softened
1 1/3 cups ( 300 g ) packed dark brown sugar
2 teaspoons ( 10 ml ) pure vanilla extract
2 eggs, at room temperature
1 cup + 2 tablespoons ( 145 g ) all-purpose flour
1/2 cup ( 60 g ) Dutch-process dark cocoa powder
3/4 teaspoon ( 4 g ) baking powder
3/4 teaspoon ( 6 g ) kosher salt
3/4 cup ( 180 ml ) buttermilk, shaken and warm
1/4 cup ( 60 ml ) coffee or espresso
3 tablespoons ( 45 ml ) mayonnaise
1/3 cup premium dark or extra dark chocolate chips
3/4 teaspoon baking soda
2 teaspoons ( 10 ml ) white vinegar
Instructions
- Preheat oven to 350°F. Butter two 9-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
- Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
- In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda ( it will foam ) and quickly add to batter, mixing until just combined.
- Divide the batter evenly between the prepared pans. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.
- Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
Assemble The Cake
Line cake pans with parchment or wax paper, enough to hang over the edges ( just like previously with the cheesecake layers ). Return cake layers to parchment lined pans.
Make 2nd batch of caramel as directed for the cheesecake layer. Pour caramel evenly over both chocolate cake layers, sprinkle with 3-4 tbsp. salted peanut halves. Place caramel covered cakes in freezer until caramel has hardened a bit ( about 15 minutes ).
Remove all cake layers from freezer. Remove all cake layers from pans using the parchment overhang to pull them out. Stack layers beginning with 1 layer of chocolate cake as the bottom, then cheesecake layer, then chocolate layer, and last cheesecake layer will be on top. Wrap layers in plastic wrap and freeze overnight. You'll frost your cake the next day.
Chocolate ganache frosting
13 oz. or 1 2/3 cup semisweet chocolate chips
1 1/2 cups heavy cream
1/2 tbsp. corn syrup
Note: Remove cheesecake layers from freezer and unwrap. Choose your serving plate and line it with wax paper strips. Place cake over strips. Now you're ready to frost.
Put chocolate chips in a medium bowl or 4 cup measure. Heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chips and stir until smooth. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tbsp. corn syrup and stir. When combined, immediately pour over top of cake, creating a shiny dark topping and taking care that most remains on top of the cake and doesn't spill down the edges . Return cake, uncovered this time, to freezer.
Fit stand mixer with whisk attachment. Pour remaining chocolate ganache into the stand mixer bowl and whip on the highest speed for 5-10 minutes ( I set my timer for 7 minutes ) until icing is light and fluffy. Icing is ready when it is thick and can be pulled into a stiff peak.
Remove cake layers from freezer and frost sides with chocolate ganache using an offset spatula. The whipped frosting should grab on to the frozen cakes well. Use all the ganache frosting, evening the cake's surface as you work.
Chocolate curls ( Diana tidak buat )
1 1/2 cups chocolate chips -semisweet
Equipment
11 x 14 cookie sheet
Small brownie spatula with a sharp edge
Melt chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes ( 3-5ish ) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use.
To garnish cake with chocolate curls, let cake stand at room temperature for a few minutes, then remove curls from refrigerator and gently press into the sides of the cake.
Peanut Butter Frosting and Garnish
2/3 cup creamy peanut butter
8 tbsp butter, softened
1 cup confectioners' sugar
9 mini peanut butter cups
Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
Transfer icing to a piping bag fitted with a large french piping tip. Pipe 8 large swirls around the top edge of cake, and pipe one swirl in the middle. Garnish each swirl with a peanut butter cup.
Notes:
This cake should be sliced and served cold, not frozen. ***Edit: I'm being told from some of you that it is easier to slice partially frozen. Store in freezer.
- Using the exact same pans for both cheesecakes and chocolate cakes will keep you from having to trim the edges when stacking all layers together. ( I had to trim the cheesecake edges a little )
- The caramel is very gooey and when cold can be a little resistant to slicing. Run a knife under hot water and dry it off, then cut the cake with the warm knife for a nice even slice.
:: Oleh kerana Diana menggunakan resipi kek coklat yang lain.. Jadi, sekiranya hendak menggunakan kek coklat dari resipi asal dan hendak tengok step by step dan bolehlah jenguk ke blog Sprinkle Bakes ya.. Cara dan resipinya ada di blog beliau ya.. Terima kasih.. :)
Kek
