Chocolate Peanut Butter Pound Cakes

Makes 8 small loaf cakes Prep Time 10 minutes   Cook Time 35 minutes   Rated:
by Tenina Holder

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!

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Need

Do

1  

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.

2  

Place chocolate, coconut oil and peanut butter into Thermomix bowl and melt 5 min/37°C/speed 1. Remove from bowl and set aside.

3  

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.

4  

Remove Butterfly. Add baking powder, eggs, and 50g of the flour. Combine 20 sec/speed 5.

5  

Add remaining ingredients and blend 30 sec/speed 8.

6  

Dollop the chocolate mixture into the Thermomix bowl, and stir through with a spatula. You now have one marbled mixture.

7  

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.

8  

To make the drizzle topping, melt both ingredients together 10 min/37°C/speed 1.

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