sandi-in-hawaii
Well-known member
I saw a picture of this in a blog last night and decided I had to make it immediately! I really liked the soft sponge cake, and loved the peanut butter-chocolate topping!
(Sounds like this is a homemade clone of a commercially made product, but since I've never ahd the original, I have nothing to compare it to.)
Made a few tweaks:
-Used only 1/2 jar of peanut butter, since it was already open, and I didn't want to open another one.
-Used bittersweet chips instead of milk chocolate chips, since I don't buy milk chocolate.
-Used Almond Breeze, instead of milk to make it lactose free.
-Baked it at 325º in convection mode for 20 minutes, but it probably was a tad overdone. I wrote a note to myself to check it at 18 minutes next time.
Peanut Butter Tasty Kakes
(from Gourmet magazine)
For cake
4 large eggs, room temperature
2 cups sugar
1 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter
2 cups all-purpose flour
1 tsp baking powder
For topping
1 1/3-1 1/2 cups creamy peanut butter (do not use a "natural" kind)
1 pound milk chocolate, chopped
Preheat oven to 350F. Butter and flour a 17x11 1/2x1-in. jelly-roll pan, knocking out excess flour.
In a large bowl, using an electric mixer, beat together eggs and sugar until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you're not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Set aside.
Sift flour and baking powder into the beaten egg mixture and beat until just combined. With the mixer running, slowly stream in the milk/butter mixture until just combined.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cool on a wire rack for 5 minutes, then place small dollops of peanut butter on the surface of the cake. Use an off-set spatula to spread the peanut butter into an even layer, covering the entire cake.
Let cool completely, then refrigerate for 1-2 hours to make sure the peanut butter is set.
When chilled, melt the chocolate in a double boiler (bowl over a pan of simmering water), stirring constantly. Once it is smooth, pour it over the chilled cake and spread it evenly with an offset spatula.
Using a knife, cut the cake into 30 bars. It is not necessary to cut all the way through the cake, just into the chocolate/pb layers. Make sure the cuts are clear, so wipe your knife in between each. This will make it easy to divide up the bars when the chocolate has set.
Return cake to fridge and chill until chocolate is firm (or overnight).
Makes 30 bars.
http://bakingsheet.blogspot.com/2006/06/cooking-school-peanut-butter-tasty.html
(Sounds like this is a homemade clone of a commercially made product, but since I've never ahd the original, I have nothing to compare it to.)
Made a few tweaks:
-Used only 1/2 jar of peanut butter, since it was already open, and I didn't want to open another one.
-Used bittersweet chips instead of milk chocolate chips, since I don't buy milk chocolate.
-Used Almond Breeze, instead of milk to make it lactose free.
-Baked it at 325º in convection mode for 20 minutes, but it probably was a tad overdone. I wrote a note to myself to check it at 18 minutes next time.
Peanut Butter Tasty Kakes
(from Gourmet magazine)
For cake
4 large eggs, room temperature
2 cups sugar
1 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter
2 cups all-purpose flour
1 tsp baking powder
For topping
1 1/3-1 1/2 cups creamy peanut butter (do not use a "natural" kind)
1 pound milk chocolate, chopped
Preheat oven to 350F. Butter and flour a 17x11 1/2x1-in. jelly-roll pan, knocking out excess flour.
In a large bowl, using an electric mixer, beat together eggs and sugar until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you're not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Set aside.
Sift flour and baking powder into the beaten egg mixture and beat until just combined. With the mixer running, slowly stream in the milk/butter mixture until just combined.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cool on a wire rack for 5 minutes, then place small dollops of peanut butter on the surface of the cake. Use an off-set spatula to spread the peanut butter into an even layer, covering the entire cake.
Let cool completely, then refrigerate for 1-2 hours to make sure the peanut butter is set.
When chilled, melt the chocolate in a double boiler (bowl over a pan of simmering water), stirring constantly. Once it is smooth, pour it over the chilled cake and spread it evenly with an offset spatula.
Using a knife, cut the cake into 30 bars. It is not necessary to cut all the way through the cake, just into the chocolate/pb layers. Make sure the cuts are clear, so wipe your knife in between each. This will make it easy to divide up the bars when the chocolate has set.
Return cake to fridge and chill until chocolate is firm (or overnight).
Makes 30 bars.
http://bakingsheet.blogspot.com/2006/06/cooking-school-peanut-butter-tasty.html