Saturday, August 13, 2011

Marbled Chocolate-Peanut Butter Cake

nyobain lagi salah satu resep yang ada di buku The Complete Book of Chocolate and 200 Chocolate Recipes by: Christine France and Christine McFadden. alhamdulillah rasanya enak,, gulanya udah aku kurangin tapi menurutku masih agak kemanisan,, kalo kata hubby siy udah pas manisnya,,, ehmm,, jadi tergantung selera masing-masing ya manisnya :).. ini dia contekan resepnya:

serve 12-14
115 gr/4 oz bitter sweet chocolate, chopped into small pieces
225 gr/8 oz/1 cup unsalted butter, softened
225 gr/8 oz/1 2/3 cups smooth or chunky peanut butter (aku pake yg smooth/creamy)
200 gr/7 oz/ scant 1 cup granulated sugar (aku pake 100 gr aja)
225 gr/8 oz/1 1/4 cups soft light brown sugar (aku pake 125 gr aja)
5 eggs
225 gr/8 oz/ 2 cups plain flour
10 ml/2 tsp baking powder
2,5 ml/1/2 tsp salt
120 ml/\1/2 cups milk
50 gr/2 oz/1/3 cup chocolate chip (aku pake chocolate chip yg kecil-kecil banget)

Chocolate Peanut Butter Glaze:
25 gr/1 oz/2 tbsp butter, cut up
30 ml/2 tbsp smooth peanut butter
45 ml/3 tbsp golden syrup
5 ml/1 tsp vanilla essence
175 gr/6 oz plain chocolate, chopped into small pieces
15 ml/ 1 tbsp water

1. preheat oven to 180 deg C/350 deg F. generously grease and flour a 3 litre/5 pint/12 cup tube or ring tin. melt the chocolate, in a large mixing bowl beat the butter, peanut butter and sugars until light and creamy. add the eggs one at a time, beating well after each addition.
2. in a medium bowl, sift together the flour, baking powder and salt. add to the butter mixture alternately with the milk until just blended. pour half of the mixture to another bowl. stir the melted chocolate into one bowl of batter until well blended. stir the chocolate chip into the other bowl of batter.
3. using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared tin. using a knife (aku pake sumpit), pull through the batters to create a swirled marbled effect. bake for 50-60 minutes, until the top spring back when touched. cool the cake in the tin for 10 minutes. turn out on to a rack to cool completely.
4. make the glaze. combine all the ingredients in a small saucepan. melt over a low heat, stirring until well blended and smooth. cool slightly. when slightly thickened, drizzle the glaze over the cake, allowing it to run downg the sides.

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