Butter (for greasing)
1 1/2 cups of creamy peanut butter (240 g)
1 cup of water (240 ml)
2 eggs (separated whites and yolks)
2 1/4 cups of all-purpose flour (270 g)
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 tablespoon of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 cup of milk (120 ml)
1/2 cup of honey (165 g)
600 grams of milk chocolate, cut into pieces (for the topping)
Butter (for greasing)
1 1/2 cups of creamy peanut butter (240 g)
1 cup of water (240 ml)
2 eggs (separated whites and yolks)
2 1/4 cups of all-purpose flour (270 g)
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 tablespoon of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 cup of milk (120 ml)
1/2 cup of honey (165 g)
600 grams of milk chocolate, cut into pieces (for the topping)
Preheat the oven to 350°F (medium)
Grease and flour 50 mini muffin pans, each 6.5 cm in diameter
Place them on two large rectangular baking sheets and reserve
In a medium saucepan, melt the peanut butter with water over medium heat until it's smooth and thick (about 20 minutes)
Let it cool
In a stand mixer, beat the egg whites to form soft peaks. Reserve
In a separate bowl, whisk together the cooled peanut butter mixture, flour, cinnamon, and cloves
Add the cocoa powder, baking soda dissolved in milk, and yolks, mixing well
Finally, add the beaten egg whites and honey
Mix delicately
Distribute about 2 tablespoons of the batter per mini muffin pan
Bake at 350°F for about 20 minutes
Remove from oven, let cool slightly, and unmold
Let it cool completely
Prepare the topping: in a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate, stirring delicately
Using two forks, dip the peanut cakes into the chocolate
Drain excess on the edge of the bowl and place them on a baking sheet lined with parchment paper
Refrigerate until the chocolate is firm (about 5 minutes)
Serve at room temperature.
