Peanut Butter and Chocolate Cake
One of my favorite combinations for breakfast are peanut butter and chocolate sandwich. Since I always happen to have peanut butter and chocolate stored in my refrigerator so I decided to bake this awesomely marvelous cake. Its an eggless cake with the goodness of proteins, magnesium, fiber, Vitamins and antioxidants. So this power packed cake is not a no no but a definite yes to bake.
I have used for the chocolate dressing, Amul's Belgian Chocolate which is so yummy that I totally licked the leftover in the bowl and I am totally guilty for that! Also, as usual I always use regular wheat flour instead of refined wheat flour just to make sure I feed everyone in family some good carbs. I love creamy peanut butter but if you have crunchy peanut butter and want to use that then also its perfect, the choice is yours.
For garnishing I have used a bit crunch by opting for some chopped almonds. The cake tastes amazing when warm so make sure you warm it up before indulging if you are consuming it the next day after taking it out of the refrigerator. This recipe is just perfect with a glass of milk at night or morning. Else eat it as a dessert. Bake and Indulge.
RECIPE:
INGREDIENTS:
For the cake
2 tbsp of Peanut Butter, Creamy
2 Cup Wheat Flour
Dark Brown Sugar, as per taste (approximately 2-3 tbsp)
1 tsp Baking Powder
1 tsp Baking Soda
Milk, as required to make the batter
For Topping
1 Amul's Belgian Chocolate bar (Big)
3 tsp Ghee
8-10 Almonds, Chopped
METHOD:
I have used for the chocolate dressing, Amul's Belgian Chocolate which is so yummy that I totally licked the leftover in the bowl and I am totally guilty for that! Also, as usual I always use regular wheat flour instead of refined wheat flour just to make sure I feed everyone in family some good carbs. I love creamy peanut butter but if you have crunchy peanut butter and want to use that then also its perfect, the choice is yours.
For garnishing I have used a bit crunch by opting for some chopped almonds. The cake tastes amazing when warm so make sure you warm it up before indulging if you are consuming it the next day after taking it out of the refrigerator. This recipe is just perfect with a glass of milk at night or morning. Else eat it as a dessert. Bake and Indulge.
RECIPE:
INGREDIENTS:
For the cake
2 tbsp of Peanut Butter, Creamy
2 Cup Wheat Flour
Dark Brown Sugar, as per taste (approximately 2-3 tbsp)
1 tsp Baking Powder
1 tsp Baking Soda
Milk, as required to make the batter
For Topping
1 Amul's Belgian Chocolate bar (Big)
3 tsp Ghee
8-10 Almonds, Chopped
METHOD:
- Grease a baking tin of Choice(I have used a rectangular bread tin) and preheat the the oven at 190 degree C.
- In a bowl take the cake ingredients and make a batter using the milk. The batter should not be too flowy or very thick. It should be nice medium thick pouring consistency.
- Bake in the oven for 30 mins.
- In the mean time melt the chocolate with ghee in a microwave or a double boiler.
- Once the cake is baked allow it to cool, demould it and top it with lots of this melted Chocolate and finish by garnishing with chopped almonds.
Note: Just eat it. Everything is mentioned above so you can read the above written thing. Happy Baking.
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| Peanut Butter and Chocolate Cake |
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| Peanut Butter and Chocolate Cake |
