Peanut butter cake

Name: Peanut butter cake
Ingredients: 200 g peanut butter; 3 eggs; 80 g sugar; 1 vanilla essence; 1/2 teaspoon baking soda; 60 g chocolate; 20 g chocolate for decorating (optional)

Dessert - Peanut butter cake by Vladelina D. - Recipia

Peanut butter cake bakes without flour and stays dense, with chocolate pieces in the middle. The eggs hold the mixture together, while the sugar and vanilla sweeten the peanut flavor; once cooled, it cuts into compact slices. I prefer to cut thin slices when the cake is well chilled. Prep: 10 minutes. Cook: 32 minutes. Rest: 30 minutes. Total time: 72 minutes. Serves: 8. About 255 kcal and 9 g protein per serving.

Ingredients

200 g peanut butter
3 eggs
80 g sugar
1 vanilla essence
1/2 teaspoon baking soda
60 g chocolate
20 g chocolate for decorating (optional)

Preparation

1. Preheat the oven to 180°C. Mix the peanut butter with the eggs, sugar, vanilla essence and baking soda until smooth. 2. Coarsely chop 60 g of chocolate with a knife. Fold it in with a spatula. 3. Pour the mixture into a round 16-18 cm cake tin or a small loaf tin. Bake for 30 minutes, until the edges are firm and the top is lightly browned. 4. Leave the cake to cool for 30 minutes. 5. Optional: melt 20 g of chocolate in a bain-marie for 2 minutes, until smooth. Decorate the cooled cake.

Notes

Keep covered in the fridge for up to 3 days; take it out a little before serving so it isn't too cold. A thin slice goes well with unsweetened coffee. If the peanut butter has oil separated on the surface, mix it well in the jar before weighing it, so you include both the solid part and the oil. Smooth peanut butter makes the middle more uniform, while crunchy peanut butter leaves distinct pieces. Sweetened peanut butter makes the mixture sweeter than plain peanut butter. If it has a lot of salt, you'll taste it in the slices. The middle can seem soft just after baking; it firms up as it cools. Peanuts and eggs are allergens in this dessert.