Nutty Chocolate Gateau with Crunchy Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
- For the cake
- 1 ⅓ cups plain Dark chocolate (70% cocoa solids, chopped)
- 1 cup butter (scant)
- ⅜ cup water
- 1 ½ cups self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 cup light brown sugar (scant)
- 3 eggs
- ⅓ cup Sour cream
- For the filling and topping
- 1 ⅔ cups cream cheese
- ½ cup unsalted butter
- ⅔ cup Peanut butter
- 2 ½ cups powdered sugar
- 2 tsps vanilla extract
- 1 cup rougly chopped Peanuts
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease 2 x 20cm|8in cake tins.
2.
Melt the chocolate, butter and water in a pan over a low heat, stirring occasionally, until smooth. Cool slightly.
3.
Sift the flour and cocoa into a bowl and stir in the sugar.
4.
Beat together the eggs and soured cream in a mixing bowl. Beat in the chocolate mixture and gently fold in the flour mixture until smooth.
5.
Spoon into the tins and bake for 35-40 minutes, until firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the filling and topping: beat together the cream cheese and butter until blended. Add the peanut butter and beat to combine.
7.
Gradually sift in the icing sugar, beating well until smooth. Beat in the vanilla.
8.
Invert 1 cake and spread with half the peanut butter mixture. Place the other cake on top and spread with the remaining mixture. Sprinkle the peanuts over the top.
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