Hello and Happy Wednesday!
So, recently I have been crazy about chocolate-anything that it is not funny anymore. And no, I am not pregnant. It was just a phase and I am glad it passed. However, throughout this time I searched for recipes that made my hips and my heart happy. I discovered this Peanutbutter/Chocolate Madness and I have to tell you one thing about it up front. It is probably by far one of the best cakes I have ever had. It is creamy, juicy, chewy, smells and tastes like caramel and simply to die for. My father added that one should keep a defibrillator close by and after eating one piece it reminded me of the Family Guy Stroke Episode but it is so worth it. You cannot eat more than this slice pictures above; honestly, it is very rich. Are you ready for it? Do you want it? Do you want it now? Here you have it. Enjoy!
Before you start, this is what you will need: a tart-pan; I used 9-inch/1-inch tall and found that this is definitely the right size. If you do want to use a standard pie pan you might have to double the filling and chocolate which you actually don’t really want. [little reminder of Mr. Stroke here, hah!] Also, use parchment paper instead of greasing the pan. I had difficulties removing the cake from the tart pan afterwards! I used Walkers Shortbread just because they are so good. You can use any cheaper variety of butter cookies in fact.
Save RecipeIngredients
- For the Crust
- 150g shortbread cookies (2x 5.3 ounce cookie packages)
- 1 tablespoon sugar
- pinch of salt
- 3 tablespoons unsalted butter
- For the Filling
- 115g cream cheese, 1/2 cup or 4 ounces
- 2 tablespoons unsalted butter
- 40g (1/3 cup) sugar
- 130g (1/2 cup) creamy peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- For the Topping
- 170g (1 cup, 6 ounces) semisweet chocolate chips
- a pinch of salt
- 120ml (1/2 cup) heavy cream
Instructions
- Start with the crust: pre-heat oven to 170 degrees Celsius (350 degrees Fahrenheit)
- Grind cookies with sugar and salt in food processor
- Add butter and process until clumpy
- Put parchment paper in the tart-pan and press crumb mixture into bottom and up sides of pan
- Bake until crust is lightly brown (approximately 10 minutes)
- Let completely cool
- Now make the filling. In a large bowl, add the cream cheese, butter, sugar, peanut butter, salt and vanilla and mix with an electric mixer until smooth and fluffy
- Spread the filling with a spatula evenly onto the crust
- Put tart in fridge to chill
- Now make the topping. Heat the chocolate, pinch of salt and cream together in a saucepan until the chips are mostly melted. Stir with a whisk until smooth. Let sit for 5 minutes and to cool slightly, then pour over peanut butter filling and spread evenly until smooth.
- Chill this tart now until firm. (I left it in the fridge for 45 minutes!)
I enjoyed my slice with a nice cup of coffee. Happy baking.
