Tiger Butter Cake
Description
Looking for a recipe to impress your guests? Chocolate and peanut butter, swirled with semi-sweet chocolate.
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
Instructions
- 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.
Notes
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