Chocolate Peanut Butter Pound Cakes

Name: Thermomix recipe: Chocolate Peanut Butter Pound Cakes
Prep time: 10 min
Cook time: 35 min
Ingredients: Melted butter and sugar for baking tins; 150 Grams Chocolate dark, callets; 20 Grams Coconut Oil; 135 Grams Peanut Butter; 200 Grams golden caster sugar; 130 Grams Butter cubed; 1 Teaspoon Vanilla Bean Paste; 1/2 Teaspoon baking powder; 4 large eggs; 180 Grams SR flour; 1 Pinch Pink Salt Flakes; 40 Grams Chocolate cocoa powder; 130 Grams sour cream; 100 Grams Peanut Butter; 100 Grams Chocolate white callets

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

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
Topping
100 Grams Peanut Butter Recipe
100 Grams Chocolate white callets BUY

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.