Chocolate-Peanut Butter Cake Recipe

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Type: Chocolate-Peanut Butter Cake Free Cooking Recipe – Cakes

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Ingredients / Directions
1 1/3 cup(s)s crushed chocolate cookies or Oreo or
Hydrox sandwich cookies
filling and all
4 tablespoons unsalted butter

Spray a 9-inch springform pan with vegetable-oil coating. Combine chocolate cookie crumbs and melted butter. With your fingers
press mixture around the sides and across the bottom of the pan. Chill crust while you prepare the peanut butter layer.

Peanut Butter Layer
10 double graham crackers
1/2 cup(s) packed brown sugar
1/2 pound unsalted butter
2 cup(s)s chunky peanut butter Combine all ingredients in a food processor just until blended. Spoon into the crust-lined pan and smooth the top. Chill while you prepare the chocolate layer.

Chocolate Layer
11 (1 ounce) squares high quality chocolate
6 egg yolks
1 1/2 cup(s)s heavy cream

Chop chocolate very fine
place it in a medium-size mixing bowl
and set aside. Have yolks ready in the top portion of a double boiler. Heat cream just until it comes to a boil. While whisking constantly
slowly pour hot cream into the yolks. Cook in the double boiler over simmering water
stirring constantly
until thickened enough to coat the back of a wooden spoon. Strain cream mixture into the chocolate and gently blend until the chocolate is completely melted and the mixture is smooth. It will be very thick
almost like pudding. Pour over the chilled peanut butter layer. Smooth the top and chill.

For best results
prepare one day ahead of serving. Slice with a knife dipped in a tall glass of hot water
then wiped dry.

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