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I wanted to make something interesting. Found this lovely recipe online. Add pralines for additional crunch and flavour.
Take a bundt pan and grease with 1 tbsp butter. Then dust with 2 tbsp cocoa powder. Turn and tap to spread all over. Keep aside.
For the filling: Add all of the filling ingredients to a large mixing bowl and mix with a hand mixer until smooth and no streaks of cream cheese or peanut butter remain. Set aside.
Heat the water, butter, cocoa powder, coffee powder and salt in a saucepan over medium heat. Whisk to remove any lumps. When the butter melts and the pot is just about comes to a boil, turn off the heat and set aside.
In a large mixing bowl, sieve flour, baking powder and sugar. Mix for a few seconds. Pour the cooled cocoa mixture and mix well.
Add in sour cream, vanilla essence and the beaten eggs. Mix well to get a cake batter.
Pour half of this batter in the bundt pan. Then gradually add the filling evenly. Top again with the left over batter.
Place in a preheated oven at 180 degree centigrade for 45 to 50 minutes. Check with a toothpick when done. Let it cool a few minutes then invert it on a serving plate.
For the glaze: heat the cream, sugar, peanut butter and honey to almost a boil.
Pour the heated mixture over the chocolate chips and let it sit for a minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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