Chocolate Peanut Butter Swirl


Belcolade Lait Selection Cake Method
  • Melt butter and chocolate to 113°F. 
  • Add eggs to temper chocolate mixture.
  • Add to cake mix. 
  • Mix 5 minutes low speed. 
  • Bake 350°F in desired mold 14-18 minutes.

Chantilly Method
  • Heat cream and chocolate to 113°C. 
  • Use immersion blender to have good emulsion.
  • Cool overnight whip to soft/medium peaks over peanut butter cream.

Peanut Butter Cream Method
  • Mix cream, milk and talent medium speed 5 minutes. 
  • Add peanut butter mix till evenly dispersed. 
  • Portion to desired shape freeze.

Belcolade Coating Method
  • Melt chocolate and oil to 113°F add sesame seeds. 
  • Dip frozen cake.

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