Preheat the oven to 180°C (355°F) and grease Round pan of 22 cm and line it with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whip the soft butter and the peanut butter with the sugar 3–4 minutes, until pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3
Add the eggs one at a time, beating after each until absorbed.
💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4
Add the vanilla and mix.
5
Add the flour, baking powder, baking soda and salt alternately with the milk, starting and ending with the flour, and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Pour into the pan.
Baking pan
7
Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Put the chopped chocolate in a bowl.
Bowl
9
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
10
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
11
Cool 15 minutes.
12
Let the cake cool completely and spread the ganache over it and scatter the peanuts on top.
Offset spatula
719calories
19 gprotein
57 gcarbs
47 gfat
● protein 10%● carbs 31%● fat 58%
Per serving (177 g), of 8 servings
To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
