Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Special Equipment Needed:
- 8-inch round cake pan
- Electric mixer
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease an 8-inch round cake pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract and mix until combined.
4. Add the peanut butter and mix until combined.
5. Gradually add the flour mixture and mix until just combined.
6. Spread the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool completely.
8. In a small saucepan, melt the chocolate chips and heavy cream over low heat, stirring constantly until smooth.
9. Pour the melted chocolate over the cooled cake and spread evenly.
10. Refrigerate for 1 hour before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 37g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: You can substitute with gluten-free flour or almond flour.
- Butter: You can substitute with coconut oil or vegan butter.
- Granulated sugar: You can substitute with coconut sugar or maple syrup.
- Egg: You can substitute with flax egg or mashed banana.
Variations:
- You can add chopped peanuts or other nuts to the batter.
- You can add different types of chocolate chips, such as dark or white chocolate.
- You can add different types of extracts, such as almond or peppermint.
Tips and Tricks:
- Make sure to use creamy peanut butter for best results.
- Make sure to melt the chocolate chips and heavy cream over low heat, stirring constantly to avoid burning.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve with fresh berries and whipped cream.
- Serve with a scoop of ice cream.
- Drizzle with melted peanut butter.
Garnishes:
- Chopped peanuts
- Chocolate shavings
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to use pasteurized eggs if serving to young children or pregnant women.
- Make sure to store in an airtight container in the refrigerator.
Food History:
Peanut butter cups have been around since the 1920s, when they were first produced by the Reese's company. They have since become a popular treat around the world.
Flavor Profiles:
This petit gâteau has a rich, nutty flavor from the peanut butter and a sweet, chocolatey flavor from the semi-sweet chocolate chips.
Serving Suggestions:
This petit gâteau is best served chilled with a scoop of ice cream or fresh berries and whipped cream.
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Taste: Rich, Sweet, Peanut, Chocolatey, Peanut-Buttery