Peanut Butter Crunch Cake Recipe | The Cooking World

Name: Peanut Butter Crunch Cake Recipe | The Cooking World
Total time: 140 min
Ingredients: 70 g (2 cups) puffed rice; 35 g (2 tablespoons) light corn syrup; 18 g (1 tablespoon plus 3/4 teaspoon) granulated Sugar; 70 g (2 1/2 ounces) milk chocolate or dark chocolate; 11 g (1 tablespoon plus 1/2 teaspoon) unflavoured powder gelatine; 55 g (1/4 cup) cold water; 160 g (2/3 cup) whole milk; 100 g egg yolks (5 large); 100 g (1/2 cup) white granulated sugar; 225 g (1 cup) creamy peanut butter; 400 g (1 2/3 cups) whipping cream; 220 g (3/4 cup plus 3 tablespoons) whipping cream; 45 g (3 tablespoons) whole milk; 220 g (7 1/4 ounces) semisweet or bittersweet dark chocolate*, chopped; 45 g (1 1/2 tablespoons) unsalted butter, at room temperature

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This delicious and elegant Peanut Butter Crunch Cake Recipe is from the newest cookbook from Dominique Ansel, Everyone can Bake. See the recipe here!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.

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