Chocolate Peanut Butter Cake

Name: Chocolate Peanut Butter Cake
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1 1/3 cup crushed chocolate cookies. (If you use Oreo cookies, go ahead and crumble frosting and all); 4 TBL butter, melted; 10 double Graham crackers; 1/2 cup packed brown sugar; 2 sticks butter (1/2 pound); 2 cups chunky peanut butter; 11 oz chocolate, excellent quality; 6 egg yolks; 1 1/2 cups heavy cream

7 steps

Prep:1h

I dare you to eat more than one slice. It is a Reese’s peanut butter cup in cake form. This is a no-bake cake so it is great for summer, just be careful to keep it in the fridge until just before serving. It’s a great dessert to make the day before a party or make and freeze. You can also freeze leftovers (if there are any leftover) and defrost in the fridge overnight.

Updated at: Thu, 17 Aug 2023 12:06:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories807.5 kcal (40%)

Total Fat65.4 g (93%)

Carbs45.8 g (18%)

Sugars30.8 g (34%)

Protein14.9 g (30%)

Sodium81.7 mg (4%)

Fiber5.5 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Crust

Step 1

Spray a 9” springform with vegetable oil. Combine chocolate cookie crumbs and melted butter, the press around the sides and bottom of pan. Chill crust while you prep the peanut butter layer.

Peanut butter layer

Step 2

Combine all ingredients in a food processor just until blended. Spoon into the crust-lined pan and smooth the top. Chill while you prep the chocolate layer.

Chocolate layer

Step 3

Chop the chocolate very fine, place it in a medium bowl and set aside.

Step 4

Have the yolks ready in the top of a double boiler or a glass bowl fitted over a pot of simmerIng water.

Step 5

In a medium saucepan, heat the cream just until it comes to a boil. While whisking constantly, slowly pour the hot cream into the yolks. Cook in the double boiler over simmering water, stirring constantly, until thickened enough to coat the back of a spoon (160 F).

Step 6

Stain the cream mixture into the chocolate and gently blend until the chocolate is completely melted and the mixture is smooth. The mixture will be very thick, like pudding. Pour over the chilled peanut butter layer. Smooth the top and chill.

Step 7

For best results, prepare one day a ahead. Slice with a knife dipped in a tall glass of hot water then wiped dry.