Ingredients
For the Peanut Butter Cream:
1 ½ cups creamy peanut butter
1 cup powdered sugar
2 cups heavy whipping cream, cold
1 teaspoon vanilla extract
250g graham crackers or tea biscuits (for layering)
For the Chocolate Topping:
1 cup chocolate chips or chopped dark chocolate
½ cup heavy cream
½ cup chopped peanuts (salted or unsalted)
Instructions
1. Prepare the Peanut Butter Filling
1. In a large bowl, beat the peanut butter and powdered sugar until smooth and creamy.
2. In another bowl, whip the heavy cream with vanilla until stiff peaks form.
3. Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
2. Assemble the Cake
1. Line the bottom of a springform pan with graham crackers (or tea biscuits).
2. Spread a thick layer of the peanut butter cream over the biscuits.
3. Add another layer of biscuits, then another layer of cream.
4. Repeat until you reach the top, finishing with a layer of cream.
5. Smooth the surface with a spatula.
3. Chill
Cover the cake and refrigerate for at least 6 hours, preferably overnight, to help it set and become firm.
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