Caxton magazines staffNetFlorist recently opened The Bakery and delighted us with this yummy dessert recipe. Make your next celebration one to always remember.
INGREDIENTS
To make the crust:
- 4T butter, melted
- 2 cups ground peanuts
To make the filling:
- 480g full fat cream cheese
- 1 cup smooth peanut butter
- 1 cup white sugar
- 1T flour
- 1t vanilla essence
- 2 eggs
- ½ cup full cream milk
- 60g dark chocolate, melted
METHOD
- Grease a 23cm spring form tin with butter or a grease proof spray.
- Preheat your oven to 180°C.
To make the crust:
- Mix the melted butter and ground peanuts together in a bowl.
- Press the mixture down onto the base & sides of the cake tin. Make sure it is smooth & in an even layer.
To make the filling:
- Beat the cream cheese, peanut butter, sugar, flour & vanilla essence together in a bowl until the mixture is smooth and creamy. Add the eggs and the milk to the mixture.
- Split the mixture in two parts.
- Add the dark chocolate to 1 half of the mixture.
- Pour half of the peanut butter mixture onto the peanut crumbs.
- Pour all of the chocolate mixture on top & add the rest of the peanut butter mixture on top of that.
- Swirl the batter around with a skewer or a fork.
- Bake in the oven for 30-35 min.
- Remove from the oven. Place the cake in the fridge leaving it in the cake tin until it is completely chilled.
*This recipe works best if the cake is cooled in the fridge overnight before removing it from the tin.
