125 g of peanut butter
80 g of all-purpose flour, sifted
20 g of cornstarch
75 g of peanuts without shells
75 g of butter or margarine
100 g of chocolate
4 eggs
a pinch of salt
125 g of peanut butter
80 g of all-purpose flour, sifted
20 g of cornstarch
75 g of peanuts without shells
75 g of butter or margarine
100 g of chocolate
4 eggs
a pinch of salt
Mix together the peanut butter, finely chopped peanuts, one whole egg, and three egg yolks
Beat the mixture well
Add the melted chocolate, flour, cornstarch, a pinch of salt, and the beaten egg whites that have been whipped until stiff
Finally, add the melted butter or margarine and mix well
Pour into a greased and floured mold
Bake in a warm oven for about 30 minutes
Remove from the oven and let cool
Remove from the mold and cover with raspberry gelatin
After that, drizzle a chocolate glaze over the top of the gelatin
The chocolate glaze is made by filling a spoonful of peanut butter, melted chocolate, and one or two tablespoons of water in a small bowl
Heat it for a few seconds on low heat until it reaches a thick but not too stiff consistency
Peanuts can be substituted with almonds or chestnuts.
