FOR THE CAKE MINIS
1 1/2 tablets of semi-sweet chocolate (300g), chopped
Butter (for greasing)
FOR THE PEANUT BUTTER FILLING
3 eggs
1 cup of peanut butter (180g)
3/4 cup of all-purpose flour (90g)
1 tablespoon of baking powder
4 tablespoons of rum mixed with 2 tablespoons of water
FOR THE WHIPPED CREAM
2 egg yolks
1 tablespoon of vanilla extract
2 tablespoons of cornstarch
1 1/2 cups of milk (360ml)
30 maraschino cherries, pitted and sliced (for decorating)
FOR THE CAKE MINIS
1 1/2 tablets of semi-sweet chocolate (300g), chopped
Butter (for greasing)
FOR THE PEANUT BUTTER FILLING
3 eggs
1 cup of peanut butter (180g)
3/4 cup of all-purpose flour (90g)
1 tablespoon of baking powder
4 tablespoons of rum mixed with 2 tablespoons of water
FOR THE WHIPPED CREAM
2 egg yolks
1 tablespoon of vanilla extract
2 tablespoons of cornstarch
1 1/2 cups of milk (360ml)
30 maraschino cherries, pitted and sliced (for decorating)
PREPARE THE CAKE MINIS: the night before, melt the chocolate in a heatproof bowl set over a pan of simmering water
Stir gently until melted
Grease 10 mini muffin tin cups with butter
Melt the remaining chocolate and spoon it into each cup, spreading it evenly to coat the bottom
Let cool and harden
Repeat the process two more times
Store in the freezer until the next day
Preheat oven to 180°C (medium)
Butter a 25cm-diameter cake pan. Reserve
PREPARE THE PEANUT BUTTER FILLING: In a stand mixer, beat the eggs and peanut butter until smooth and creamy (about 5 minutes)
Add the flour and baking powder, mixing until just combined
Pour into the prepared cake pan and bake for about 30 minutes, or until the edges start to brown
Let cool completely before slicing
Cut out 10 circles of peanut butter cake using a cookie cutter with a 5cm-diameter edge. Reserve
PREPARE THE WHIPPED CREAM: In a medium saucepan, combine all ingredients and whisk over medium heat until hot and thickened
Transfer to a bowl, cover with plastic wrap pressed onto the surface of the cream (to prevent skin from forming) and let cool to room temperature
ASSEMBLE THE CAKE MINIS: Place a circle of peanut butter cake in each chocolate cup
Brush the top of the cake with the rum mixture and spread with a small amount of whipped cream
Decorate with maraschino cherries and refrigerate for at least 30 minutes before serving
345 calories per unit
Obs.: The peanut butter cake can also be prepared the night before.
