Chocolate cake with cream cheese/peanut butter swirls
Cakes
At the request of my husband, I focused my chocolate cake efforts this week on chocolate and peanut butter. The only problem was that I hadn't made one. So I started from a chocolate torte recipe I've done many times with strawberry/ chocolate mousse and turned it into more of a cakey cake as I thought the flourless torte, cream cheese and peanut butter would be a bit too rich. The result was a balance between the two, retaining the moistness I always associate with a flourless torte. Because I was working with two batters, I layered them with 2-3 times chocolate batter to cream cheese/peanut butter batter. When I was done layering, I took a small thin spatula and swirled the layers in two directions. Be careful not to swirl them around too much or you'll end up with a mixture instead of 2 defined flavors. If you want a stronger fruit flavor to come out, reminiscent PB&J, spread 1 tablespoon of strained strawberry preserves on top of the cake before icing. I pulsed a bunch of toffee peanuts in the food processor for the top decoration.
Share:
0
27
0
Comments