Peanut Cake With Giandua Truffle Creme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ½ cups creamy peanut butter¼ cup butter¾ cup sugar2 eggs2 tsp cornstarch2 cups flour1 cup cake flour1 tablespoon baking powder½ tbsp baking soda1 cup sour cream¼ cup milk4 oz bittersweet chocolate (recc. Lindor Excellence 70% Bar)3 oz semisweet chocolate (recc. Ghirardelli Semi-Sweet Baking Bar)¼ cup heavy cream1/3 cup evaporated skim milk2 ½ tablespoons hazelnut liqueur½ teaspoon vanilla
Preheat oven to 350F.
In a mixing bowl, cream peanut butter, butter and sugar.
Add eggs; beat well.
Combine flours, baking powder and baking soda.
Separately blend sour cream and milk.
Add dry ingredients alternately with wet to creamed mixture, blending well.
Pour into two greased 9” cake pans.
Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
Cool completely in pans on a wire rack.
Chop the chocolates finely and place in a bowl.
Heat the cream and milk in a small saucepan until just below boiling.
Immediately pour the hot liquid into the bowl with the chocolates.
Stir with a wire whisk until thoroughly melted.
Whisk in the hazelnut liqueur and vanilla.
Allow to cool to room temperature, stirring occasionally to prevent it from solidifying fully.
Unmould one cake round onto a serving platter.
Spread chocolate-hazelnut cream over the cake round, heating slightly if necessary to spread.
Top with second cake round and spread top with remaining cream.
Serve immediately or store in fridge until needed.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a mixing bowl, cream peanut butter, butter and sugar.
Add eggs; beat well.
Combine flours, baking powder and baking soda.
Separately blend sour cream and milk.
Add dry ingredients alternately with wet to creamed mixture, blending well.
Pour into two greased 9” cake pans.
Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
Cool completely in pans on a wire rack.
Chop the chocolates finely and place in a bowl.
Heat the cream and milk in a small saucepan until just below boiling.
Immediately pour the hot liquid into the bowl with the chocolates.
Stir with a wire whisk until thoroughly melted.
Whisk in the hazelnut liqueur and vanilla.
Allow to cool to room temperature, stirring occasionally to prevent it from solidifying fully.
Unmould one cake round onto a serving platter.
Spread chocolate-hazelnut cream over the cake round, heating slightly if necessary to spread.
Top with second cake round and spread top with remaining cream.
Serve immediately or store in fridge until needed.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 564.7
- Total Fat: 33.6 g
- Cholesterol: 61.8 mg
- Sodium: 185.6 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 3.8 g
- Protein: 14.8 g
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