Peanut heaven

peanut heaven
12 Item


Whipped milk choc peanut ganache


1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir chocolate and the water in small saucepan over low heat until smooth.
3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make whipped milk choc peanut ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy. Marble peanut butter through ganache.
6.Spoon ganache into large piping bag fitted with a large fluted tube. Pipe generous swirls of ganache on cold cakes; sprinkle with crushed peanut brittle.

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