Peanut Butter Cake with Chocolate Glaze
Peanut butter, eggs, and cream cheese provide protein, while butter, cream, and chocolate add fat and richness. The cream cheese, sour cream, and cream filling softens the dense layers. Two types of chocolate create a contrasting glaze that develops after a full day of chilling.
Heat the peanut butter (300 g), butter (50 g), and 10% cream (100 g), stirring until smooth. Remove from the heat, add the almond flour (250 g), eggs (100 g), erythritol (30 g), and starch-free baking powder (10 g), and mix into a dough.
Divide the dough into four parts. Spread each one into a 20 cm circle on parchment and bake at 200 °C for 10 minutes. Cool the layers and trim them with an 18 cm ring.
Whip the 35% cream (180 g), cream cheese (150 g), 30% sour cream (150 g), vanilla (1.5 g), and erythritol (20 g). Assemble the cake in the ring with cream between the layers.
For the glaze, melt the 99% chocolate (35 g), sugar-free milk chocolate (45 g), 35% cream (25 g), and butter (15 g). Glaze the cake, coat the sides with cake crumbs, and chill for 24 hours.
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