Last Saturday’s Weekend magazine in The Irish Independent saw myself and Aoife B in a battle of the baking. While she offered delightfully light and totally vegan Lemon Spelt and Coconut Cookies, I went in for the kill with a decadently rich Chocolate Peanut Butter Cake (inspired by these brownies).
What you need for a Chocolate Peanut Butter Cake
Butter for greasing
280g of light muscovado sugar
225g of crunchy peanut butter
200g bar of dark chocolate with hazelnuts
3 free-range eggs
100g self-raising flour
Cream or Ice-cream to serve
Pre-heat your oven to 180C/160C fan/Gas Mark 4 and grease a 23cm spring-form cake tin with some butter.
In a saucepan, gently melt the soft light brown sugar, crunchy peanut butter and the dark chocolate, stirring so that nothing sticks to the bottom of the pan.
Once everything has melted, take it off the heat and beat in the three eggs one by one.
Stir in 100g of self-raising flour and pour into the greased cake tin.
Bake for 30 to 35 minutes, until the cake has a lovely crispy crust.
Let it cool in the tin before cutting into slices and devouring with generous helpings of whipped cream.