Popular in America since the first half of the 20th century, this dense chocolate cake is slightly under-baked and cut into individual servings.
This decadent recipe pays homage to the American love of peanut butter, which is swirled through the base and added as a topping.
- 200 g dark chocolate, chopped
- 200 g unsalted butter, chopped, at room temperature
- 4 eggs, lightly beaten
- 295 g (1⅓ cups) caster sugar
- 100 g (⅓ cup) plain flour
- melted chocolate and ice-cream, to serve
Peanut butter mixture
- 500 g peanut butter
- 100 g unsalted butter, chopped
- 55 g (⅓ cup) icing sugar, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate is melted (don’t let the bowl touch the water). Allow to cool slightly.
Meanwhile, whisk eggs and sugar for 4 minutes or until thick and pale. Stir in chocolate mixture, flour and ½ tsp salt. Pour mixture into a greased, lined, deep 20 cm square cake pan. Set aside to slightly thicken.
Meanwhile, to make peanut butter mixture, heat all the ingredients in a saucepan over medium heat for 45 seconds or until just starting to soften. Stir to combine. Reserve one-third of the mixture to serve. Drop spoonfuls of remaining peanut butter mixture into chocolate mixture and lightly swirl with a skewer or knife. Bake for 1 hour or until just firm to the touch. Cool for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.
Cut into squares and serve topped with warmed reserved peanut butter mixture and melted chocolate, with ice-cream on the side. Store in an airtight container in single layers separated by baking paper for up to 1 week.
Photography by Anson Smart.