Ingredients
1 milk chocolate layer:
6 oz swiss milk chocolate --
1 coarsely chopped
3/4 cup creamy peanut butter
2 tbsp peanut oil
1 1/3 cup crushed chocolate laced --
1 pirouette cookies (s
1 pepperidge farm)
1 bittersweet chocolate
1 layer:
6 oz swiss dark chocolate --
1 coarsely chopped
1 tbsp peanut oil
1 1/4 cup heavy cream
1 cocoa powder to dust top
Directions
Make the milk chocolate layer: Line an 8-inch square baking pan with
plastic wrap, leaving a 2-inch overhang
on two sides. Melt the milk chocolate according to the melting
instructions in the Chocolate Key. In a medium bowl, using a
hand-held electric mixer, beat the peanut butter and oil on medium
speed until smooth. Beat in the cookie crumbs and chocolate. Scrape
the chocolate mixture into the prepared pan. Spread with a rubber
spatula in an even layer. Tap the pan on the counter to remove any
air bubbles. Cover the pan with plastic wrap and freeze 20 minutes or
until firm. Make the bittersweet chocolate layer:
Melt the dark chocolate according to the melting instructions in the
Chocolate Key. Transfer the chocolate to a large bowl. Stir in the
oil. In a chilled large bowl, using a hand-held electric mixer, beat
the cream on high speed just until soft mounds begin to form. (Do not
overwhip the cream. ) Using a rubber spatula, quickly fold 1/2 of the
whipped cream into the chocolate mixture to lighten it. Fold in the
remaining cream. Scrape the bittersweet chocolate mixture over the
milk chocolate layer. Spread in an even layer. Tap the pan on the
counter to remove any air bubbles. Cover the pan with plastic wrap
and refrigerate at least 6 to 8 hours. (The cake may be prepared 2
days in advance. ) Unmold the cake: Using the plastic wrap as
handles, lift the cake from the pan. Slide the cake off the plastic
wrap onto a cutting board. Dust the top of the cake with cocoa
powder, if desired. Using a long sharp knife dipped in hot water and
wiped dry, cut the cake into 1-inch strips. Cut each strip in half to
make eight 4-by-1-inch bars. Allow the bars to stand at room
temperature before serving. Arrange 2 bars on each dessert plate.
Recipe By :
Servings: 8 servings
Chocolate Peanut Crunch Bar Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, certainly as far as the Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including some that we all recognise for example thyme, mint and dill. For the decades that followed, the powerful families of the West competed to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes of the day. By the time we get to the 1900s, recipe books are in great demand, as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Chocolate Peanut Crunch Bar Cake recipe.
