Chocolate Peanut Butter Pound Cakes
This recipe will be another great family favourite that becomes quite decadent when you drizzle with the white chocolate and peanut butter as suggested! Of course you could use any topping of choice. The whipped frosting from the Cappuccino Brownies from comes to mind! Go, be decadent.
These will make the perfect little gift! Wrap in loads of cellophane, yards of ribbon and you are the star of the show!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- Melted butter and sugar for baking tins
- 150 Grams Chocolate dark, callets BUY
- 20 Grams Coconut Oil BUY
- 135 Grams Peanut Butter Recipe
- 200 Grams golden caster sugar
- 130 Grams Butter cubed BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 1/2 Teaspoon baking powder
- 4 large eggs
- 180 Grams SR flour
- 1 Pinch Pink Salt Flakes BUY
- 40 Grams Chocolate cocoa powder BUY
- 130 Grams sour cream
- 100 Grams Peanut Butter Recipe
- 100 Grams Chocolate white callets BUY
Preheat oven to 170°C and brush a 8 hole mini loaf tin or 2 small loaf tins with melted butter then dust liberally with raw or granulated sugar. Set aside.
Place chocolate, coconut oil and peanut butter into Thermomix bowl and melt 5 min/37°C/speed 1. Remove from bowl and set aside.
Without cleaning the bowl, place sugar, butter and vanilla into the Thermomix bowl and chop 20 sec/speed 6. Scrape down sides of bowl and whip 90 sec/Butterfly/speed 3.
Remove Butterfly. Add baking powder, eggs, and 50g of the flour. Combine 20 sec/speed 5.
Add remaining ingredients and blend 30 sec/speed 8.
Dollop the chocolate mixture into the Thermomix bowl, and stir through with a spatula. You now have one marbled mixture.
Divide between tins and bake 35-40 minutes or until fragrant and skewer comes out clean. (Times will vary slightly depending on which tins you use.) Allow to cool in tins before turning out.
To make the drizzle topping, melt both ingredients together 10 min/37°C/speed 1.
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