Tiger Butter Cake

Looking for a recipe to impress your guests? Chocolate and peanut butter, swirled with semi-sweet chocolate. What a wonderful combination! I adapted this recipe from Yummy Recipes. Many thanks BB for the inspiration. I have been wondering why I have never thought of this before. How delicious!

Ingredients:

For the filling:

900 g./2 lb. white chocolate
340 g./12 oz. semi-sweet chocolate
1 cup peanut butter

For the crust:

200 g./7 oz. plain biscuits/vanilla wafers
½ cup butter, melted

Directions:

Prepare a large round spring form pan. Grease the bottom and edges with a small piece of butter.
Using a food processor, grind the vanilla wafers until they turn into fine crumbs.
Melt the butter over medium heat and add to the vanilla wafers.
With your fingertips, evenly distribute and press down the butter crumbs into the base of the spring form pan. Set aside.
Melt the white chocolate in a double boiler or a microwave. Stir in the peanut butter and whisk to obtain a creamy and a smooth mixture.
Spoon the peanut mixture over the spring form pan, covering the crust evenly.
Melt the semi-sweet chocolate in a double boiler or a microwave.
Drizzle over the peanut butter mixture, and gently swirl with a knife to create the marble effect (don’t over mix).
Refrigerate for 4 hours.

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