No-Bake Chocolate Peanut Butter Cake by @maritoemoglie_incucina

≈ 10 min

8 servings

🍫

230 g

Chocolate

🥜

130 g

Peanut butter

  1. Place
    • chocolate

    Break the 225 g chocolate into small pieces and place it in the heatproof bowl.

  2. Simmer

    Bring a small amount of water to a gentle simmer in the saucepan on the stovetop.

  3. Melt
    • chocolate

    Set the heatproof bowl over the saucepan and melt the chocolate, stirring until smooth.

  4. Add
    • peanut butter
    • chocolate

    Add the 125 g peanut butter to the melted chocolate and stir until fully combined.

  5. Line
    • chocolate
    • peanut butter

    Line the 18 cm round cake pan with parchment paper and pour in the chocolate mixture.

  6. Refrigerate
    • chocolate
    • peanut butter

    Level the surface with the spatula and refrigerate the cake for 120 min.

  7. Cut
    • chocolate
    • peanut butter

    Remove the chilled cake from the pan and cut it into 8 slices before serving.

No-Bake Chocolate Peanut Butter Cake by @maritoemoglie_incucina

≈ 10 min

8 servings

🍫

230 g

Chocolate

🥜

130 g

Peanut butter

Preparation Steps

  1. Step 1/7

    Break the 225 g chocolate into small pieces and place it in the heatproof bowl.

    🍫chocolate
    🥣Heatproof bowl

  2. Step 2/7

    Bring a small amount of water to a gentle simmer in the saucepan on the stovetop.

    🍲Saucepan

  3. Step 3/7

    Set the heatproof bowl over the saucepan and melt the chocolate, stirring until smooth.

    🍫chocolate
    🍲Saucepan
    🥣Heatproof bowl
    🥄Mixing spoon

  4. Step 4/7

    Add the 125 g peanut butter to the melted chocolate and stir until fully combined.

    🥜peanut butter
    🍫chocolate
    🥣Heatproof bowl
    🥄Mixing spoon

  5. Step 5/7

    Line the 18 cm round cake pan with parchment paper and pour in the chocolate mixture.

    🍫chocolate
    🥜peanut butter
    🍰18 cm round cake pan
    📜Parchment paper
    🥣Heatproof bowl

  6. Step 6/7

    Level the surface with the spatula and refrigerate the cake for 120 min.

    🍫chocolate
    🥜peanut butter
    🍰18 cm round cake pan
    🥄Spatula

  7. Step 7/7

    Remove the chilled cake from the pan and cut it into 8 slices before serving.

    🍫chocolate
    🥜peanut butter
    🍰18 cm round cake pan
    🔪Knife

Composition

Ingredients

Types

Sweeteners, Chocolate, Nut and Seed Products, Spreads

Ingredients

Chocolate, Peanut butter

Notes

Chocolate (200-250 g, for an 18 cm tin), Peanut butter (100-150 g)

Allergens

Milk, Soy, Peanuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Flour-free, Egg-free, No-bake

Calories

250 kcal

Macro nutrients

Protein: 5g, Fat: 17g, Carbohydrates: 20g, Fiber: 3g, Sugars: 16g, Sodium: 55mg

Nutritional Information

Minerals

Calcium: 35mg, Iron: 2mg, Magnesium: 55mg, Potassium: 180mg

Vitamins

Vitamin E: 1.5mg, Vitamin B3: 2mg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Heatproof bowl, Mixing spoon, 18 cm round cake pan, Parchment paper, Spatula, Knife

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Dessert, Afternoon snack, Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Melting, Firm

Flavors

Chocolatey, Nutty, Sweet, Roasted

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep covered,Avoid warm environments because the chocolate softens), fridge : 5 days (Store in an airtight container,Keep below 4°C,Separate slices with parchment paper if stacked), freezer : 2 months (Wrap tightly,Store in an airtight freezer-safe container,Thaw in the refrigerator before serving)