Peanut butter and chocolate is one the most decadent and indulgent combinations there is, so I never need much convincing to try them out in a new recipe. These gluten free slices are rich and moist, with a sweet nuttiness spiked with slightly bitter chocolate. However, despite this they retain a lightness that makes them very moreish, so consider yourselves warned!
Prep time: 15 Minutes
Baking time: 30 Minutes
100g Smooth Peanut Butter (Try to get a nice organic one if you can)
50g Softened Unsalted Butter
100g Caster Sugar
2 Medium Eggs
1tsp Vanilla Extract
1/2tsp Baking Powder
100g Ground Almonds
75g Dark Chocolate
Preheat the oven to 170C/325F/Gas 3 and grease and a 30cm loaf tin, lining the base with baking paper. Melt the chocolate over a bain-marie or in the microwave if you are confident in your timings, then set to one side to cool slightly. Cream together the butter and peanut butter with the sugar, then beat the eggs in one at a time with the vanilla extract. Fold through the ground almonds with the baking powder, then spoon into your loaf tin, evening it out to the edges with the back of a spoon. Drizzle your melted chocolate over the top of the batter. You can use as little or as much of the chocolate as you wish, but just bear in mind that the more chocolate you have on top, the less 'marbled' it will look. Once the chocolate is sitting on top, take a cocktail stick and draw lines and swirls into the chocolate covered batter. Bake in the centre of the oven for 30 minutes, until a metal skewer comes out slightly crumby when inserted into the middle of the cooked mixture. Take out of the oven and leave to cool in the tin. When cool, remove from the tin and place of a chopping board. Slice into individual slices. How large you make each slice is up to you!
50g Softened Unsalted Butter
100g Caster Sugar
2 Medium Eggs
1tsp Vanilla Extract
1/2tsp Baking Powder
100g Ground Almonds
75g Dark Chocolate
Preheat the oven to 170C/325F/Gas 3 and grease and a 30cm loaf tin, lining the base with baking paper. Melt the chocolate over a bain-marie or in the microwave if you are confident in your timings, then set to one side to cool slightly. Cream together the butter and peanut butter with the sugar, then beat the eggs in one at a time with the vanilla extract. Fold through the ground almonds with the baking powder, then spoon into your loaf tin, evening it out to the edges with the back of a spoon. Drizzle your melted chocolate over the top of the batter. You can use as little or as much of the chocolate as you wish, but just bear in mind that the more chocolate you have on top, the less 'marbled' it will look. Once the chocolate is sitting on top, take a cocktail stick and draw lines and swirls into the chocolate covered batter. Bake in the centre of the oven for 30 minutes, until a metal skewer comes out slightly crumby when inserted into the middle of the cooked mixture. Take out of the oven and leave to cool in the tin. When cool, remove from the tin and place of a chopping board. Slice into individual slices. How large you make each slice is up to you!
No comments:
Post a Comment