Cake Recipes
Chocolate-Peanut Butter Cake
Ingredients
Crust
- 1 1/3 cups crushed chocolate cookies or Oreo or Hydrox sandwich cookies, filling and all
- 4 tablespoons unsalted butter, melted
Peanut Butter Layer
- 10 double Graham crackers
- 1/2 cup packed brown sugar
- 1/2 pound unsalted butter
- 2 cups chunky peanut butter
Chocolate Layer
- 11 (1 ounce) squares high quality chocolate
- 6 egg yolks
- 1 1/2 cups heavy cream
Instructions
- Spray a 9-inch springform pan with vegetable-oil coating.
Crust
- Combine chocolate cookie crumbs and melted butter. With your fingers, press mixture around the sides and across the bottom of the pan.
- Chill crust while you prepare the peanut butter layer.
Peanut Butter Layer
- Combine all ingredients in a food processor just until blended. Spoon into the crust-lined pan and smooth the top.
- Chill while you prepare the chocolate layer.
Chocolate Layer
- Chop chocolate very fine, place it in a medium-size mixing bowl, and set aside.
- Have yolks ready in the top portion of a double boiler.
- Heat cream just until it comes to a boil. While whisking constantly, slowly pour hot cream into the yolks. Cook in the double boiler over simmering water, stirring constantly, until thickened enough to coat the back of a wooden spoon.
- Strain cream mixture into the chocolate and gently blend until the chocolate is completely melted and the mixture is smooth. It will be very thick, almost like pudding.
- Pour over the chilled peanut butter layer.
- Smooth the top and chill.
Notes
For best results, prepare one day ahead of serving. Slice with a knife dipped in a tall glass of hot water, then wiped dry.
Source: Chinois East-West, Sacramento, California