Happy [day before] Valentine’s Day! Ladies, I hope you get all the chocolate, flowers, and romance you’ve been dreaming of! And men, I hope you get…uhhh…whatever it is guys want for Valentine’s Day. A card? Bacon? Some sweet, sweet lovin? (That last one really hinges on you getting her the chocolates, flowers, and such)
I always use Valentine’s Day and our wedding anniversary (which is in July) to go all out for dinner. If you are still looking for ideas about your Valentine’s menu, I have some ideas for you that my hubby and I ABSOLUTELY LOVED!
Entrees: 1) Lobster Colorado 2) Herb Roasted Lamb Chops 3) Stuffed Steak Pinwheels.
Sides: 1) Parmesan Orzo Pasta 2)BLT Stuffed Tomatoes 3)Gnocchi Mac N Cheese.
Desserts: 1) Chocolate Lava Cakes 2) Flourless Chocolate Cake 3) Fudge Lover Strawberry Truffle Cake
I hope you’ll try one or two of those recommended recipes because, trust me, they are INCREDIBLE. But I’m not just here to talk about past recipes, I’ve got a new one for you! This peanut butter fudge bundt cake is really unique and tasty! It’s a chocolate cake with a peanut butter center and covered in chocolate ganache. Oh yeah, you know that sounds good. I thought it was fun to make and tasted great! Anything chocolatey and peanut buttery would be great for Valentine’s, but this large bundt cake can serve a crowd!
- For the filling:
- 2/3 cup peanut butter
- 1/3 cup cream cheese, softened
- 1 tablespoon butter, softened
- 3 egg yolks
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- For the cake batter:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 12 tablespoons cocoa powder
- 3/4 cup boiling water
- 3 ounces quality bittersweet chocolate, chopped
- 12 tablespoons sour cream
- 12 tablespoons butter, softened
- 1 2/3 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- For the ganache:
- 9 oz. bitter sweet chocolate, chopped
- 1 cup heavy cream
- To make the filling, in a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Pour mixture into a large ziploc bag. Place in the refrigerator until ready to use.
- Preheat oven to 350
- Next you'll make the cake batter. In a medium bowl, whisk together flour, baking soda and salt.
- In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.
- In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example - mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.
- Spray a bundt pan with a nonstick spray and dust with flour. Spoon a little less than half of the batter into bottom of the bundt pan. Get peanut butter mixture out of fridge, and cut off a corner of the bag. Squeeze peanut butter mixture onto the center of the cake batter, staying away from the edges. Pour the remaining chocolate batter on top and gently tap the pan to remove air bubbles.
- Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.
- While the cake cools, make the ganache. Place chopped chocolate in a medium, heat proof bowl. Heat the cream in a saucepan over medium heat. When it comes to a boil, remove from heat and pour over the chocolate. Stir together until smooth. Allow it to cool and thicken slightly (about 15 minutes) before pouring over the cooled cake.
Source: Culinary in the Country