Chocolate cake with peanut butter

Healthy delicious cake for your afternoon coffee which will amaze your guests. What could be better than a combination of high quality chocolate, coconut milk and smooth Granum peanut butter?


100 g whole grain flour
90 g white flour
50 g coconut oil
1 tablespoon of cane sugar
6-7 tablespoons of ice water

Topping cream:

400 g of dark chocolate with min. 65% cocoa content
250 ml coconut milk
Granum peanut butter

Here‘s how:

Mix all ingredients for the dough. Mix briefly until a smooth dough is formed. Do not worry if the dough seems crumbly – do not add more water. Shape a flat cake out of the dough. Wrap the dough into a transparent foil and let it cool in the refrigerator.

Heat the oven to 200° C. Oil the baking form and spread out the dough evenly – pierce the bottom of the dough with a fork. Bake the dough in a preheated oven for 15 minutes. Allow the dough to cool down before removing it from the oven. Allow the dough to cool down before removing it from the oven.

Steam heat the coconut milk in a pot and add the chocolate. Let the chocolate thaw slowly. While the chocolate is melting put a few tablespoons of Granum peanut butter into a plastic bag and close it well. Immerse the back to warm water to allow the peanut butter to warm up and become liquid. Put a thicker layer of the remaining peanut butter to the bottom of the cake.

Pour the hot melted chocolate onto the cake and then immediately decorate it with the liquid peanut butter (that you warmed in the bag). Cut off a small corner of the bag to make a small hole through which you can apply the peanut butter on the top of the chocolate cream. Draw cross lines with the peanut butter and then use a toothpick to make nice patterns for the final decoration.



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