Chocolate cakes with peanut butter and jam

These puff pastries have a classic combination of peanut butter and jam goes to a new, more advanced level. These squares consist of a base (butter – peanuts – cocoa), toppings from grape jam and sweet peanut butter coated шоколадной глазурью. Time: 1hour. 5 minutes. Difficulty: easy Quantity: 36 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

The foundation

• 110 gr. unsalted butter
• 1/3 Art. granulated sugar
• 1/3 Art. unsweetened cocoa powder
• 1 beaten egg, category CO
• 1 pack of chopped salty cookies (40 crackers from ordinary or whole grain flour)
• 3/4 Art. finely chopped roasted peanuts

Filling and Glaze

• 1/4 Art. grape jam
• 7 tbsp. l plus 1 tsp softened unsalted creamy oils
• 1/3 Art. peanut butter homogeneous consistency
• 1/2 tbsp. powdered sugar
• 110 gr. chopped semisweet chocolate

Recipes with similar ingredients: semi-sweet chocolate, crackers, shortbread cookies, cocoa, Peanut butter, Peanuts, grape jam, nuts, icing sugar, eggs

Recipe preparation:

1. Preparing the base: cover a square baking sheet with size 20×20 cm. Foil so that it goes beyond the edges. Put the oil in heat resistant bowl, place it on a pot with slightly boiling water (the bowl should not touch water). When the butter melts, add sugar and cocoa. Stir eggs, cook, stirring with a whisk, until the mixture will not heat up and will not resemble fondant in consistency 6 minutes Remove from heat, add chopped savory cookies and peanut. Put the base on a baking sheet and press. Pot of water take it away.
2. Preparing the filling: on a baking sheet laid on a baking sheet apply a layer of jam. Put in the freezer for a few minutes. Beat with a mixer until white 5 tbsp. l plus 1 tsp butter peanut butter and icing sugar. Put on a layer of jam, again put in the freezer while cooking the icing.
3. Cooking the icing: put the chocolate in a heat-resistant bowl and the remaining 2 tbsp. l (30 gr.) Butter. Put on water bath until the chocolate melts. Remove from heat, mix until homogeneity. When the mass cools, but still remains liquid, lay icing on a layer of chilled peanut butter. Put in the freezer for another 30 minutes.
4. Take the “pie” out of the mold by the ends of the foil. Chilled cut the workpiece into squares. Serve cold while the remaining keep the cakes in the refrigerator. Flourless Peanut Cakes Recipe – Nanaimo.