I do like to try to mix things up occasionally. After all, what’s the worst that can happen?
We’ve had a few visitors over the past few weeks, the school holidays playing havoc with the normal routine (But then what is normal?) and it’s been a little chaotic! Sometimes I’ve had time to bake, other times, sadly not. And in the hope of bettering myself I even baked some gluten free Caramel Shortcake for a job interview!! I was asked to talk about something I’m passionate about……. 😀
I think I’ve said it before, planning what to bake normally ends in epic failure! Make-it-up-as-I-go along mostly works out well and this was one of those occasions.
Pre-heat the oven to Gas 3 / 160c and line a small baking tray (20cm X 10cm) with greaseproof paper.
90g soft butter
80g soft peanut butter
160g soft brown sugar
1 tsp vanilla extract
120g gluten free self-raising flour
40g Cocoa (I used Food Thoughts)
40g ground almonds
1 tsp bicarb of soda
200g chocolate (I use Callebaut)
80g melted butter
1 Bag of Reece’s mini peanut butter cups
First of all scatter about half the bag of mini chocolate peanut butter cups on the base of the baking tin.
Then mix all the dry ingredients together and set aside.
Beat the butters with the brown sugar until light and fluffy. Then beat in the eggs one at a time. I used a stand food mixer, so I also had to remember to scrap the sides occasionally. When beating in the eggs leave the to beat in well before adding the next. Ensure the mix is smooth and not curdled. Mix in the vanilla extract. Then alternate mixing in the sour cream and dry ingredients. Dry – cream – dry – cream – dry. Until all mixed in well. Pour over the scatter mini cups, smooth out to an even surface and bake in the preheated oven for about 25-30mins.
Leave to cool for about 30 minutes before removing from the pan, and making the topping.
Melt the chocolate – in a microwaveable bowl – in 30 second bursts. Or in a bowl over simmering water. Ensuring no water gets into the chocolate and the water isn’t touching the bottom of the bowl.
Once melted stir in the melted butter and pour over the chocolate cake. Spread evenly and then decorate with the remaining mini Reece’s chocolate peanut butter cups.
Leave to cool and set at room temperature before cutting as it will cut easier. If you need it quick pop in the fridge. But beware……it’ll be harder to cut.
As with most gluten free fresh bakes, it’ll only last a couple of days before it starts to dry out. The chances are though it won’t last that long😃😃