Chocolate peanut crunch bar cake
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Chocolate peanut crunch bar cake
  Chocolate    Peanut    Cakes  
Last updated 6/12/2012 1:15:47 AM. Recipe ID 45348. Report a problem with this recipe.
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      Title: Chocolate peanut crunch bar cake
 Categories: None
      Yield: 8 Servings
 
MMMMM--------------------MILK CHOCOLATE LAYER-------------------------
      6 oz Swiss milk chocolate;
           -coarsely chopped
    3/4 c  Creamy peanut butter
      2 tb Peanut oil
  1 1/3 c  Crushed chocolate laced
           -pirouette cookies (such as
           -Pepperidge Farm)
           BITTERSWEET CHOCOLATE LAYER:
      6 oz Swiss dark chocolate;
           -coarsely chopped
      1 tb Peanut oil
  1 1/4 c  Heavy cream

MMMMM--------------------------DUSTING-------------------------------
           Cocoa powder for dusting top
           -of dessert
 
  DIFFICULTY: ** PREPARATION: 1 hour plus chilling times. Refrigerate at
  least 6 to 8 hours before cutting. Recipe From: Chocolatier Magazine
  
  Make the milk chocolate layer:
  
  1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch
  overhang on two sides.
  
  2.Melt the milk chocolate according to the melting instructions in the
  Chocolate Melting Tips.
  
  3.In a medium bowl, using a hand-held electric mixer, beat the peanut
  butter and oil on medium speed until smooth. Beat in the cookie
  crumbs and chocolate. Scrape the chocolate mixture into the prepared
  pan. Spread with a rubber spatula in an even layer. Tap the pan on
  the counter to remove any air bubbles. Cover the pan with plastic
  wrap and freeze 20 minutes or until firm.
  
  Make the bittersweet chocolate layer:
  
  1.Melt the dark chocolate according to the melting instructions in the
  Chocolate Melting Tips. Transfer the chocolate to a large bowl. Stir
  in the oil.
  
  2.In a chilled large bowl, using a hand-held electric mixer, beat the
  cream on high speed just until soft mounds begin to form. (Do not
  overwhip the cream.) Using a rubber spatula, quickly fold 1/2 of the
  whipped cream into the chocolate mixture to lighten it. Fold in the
  remaining cream.
  
  3.Scrape the bittersweet chocolate mixture over the milk chocolate
  layer. Spread in an even layer. Tap the pan on the counter to remove
  any air bubbles. Cover the pan with plastic wrap and refrigerate at
  least 6 to 8 hours. (The cake may be prepared 2 days in advance.)
  
  Unmold the cake:
  
  1.Using the plastic wrap as handles, lift the cake from the pan.
  Slide the cake off the plastic wrap onto a cutting board. Dust the
  top of the cake with cocoa powder, if desired.
  
  2.Using a long sharp knife dipped in hot water and wiped dry, cut the
  cake into 1-inch strips. Cut each strip in half to make eight
  4-by-1-inch bars. Allow the bars to stand at room temperature before
  serving.
  
  3.Arrange 2 bars on each dessert plate.
  




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Recipe ID 45348 (Apr 03, 2005)

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