This is a low carb chocolate peanut butter cake – now it’s low carb which means it does have fat in it in the form of 2 sticks of butter and mini Reeses!
Started this cake out by mixing 2 melted sticks of butter with 3/4 cup of brown sugar till well blended. Then about 10oz of melted semi sweet chocolate was beaten in too.
Six eggs were then added – one at a time, beating the mixture after each egg. The more the eggs are beaten, the more fluffier the cake becomes. As there’s no flour, baking soda or baking powder, fluffier eggs are what gives the cake a “cakey” texture! About a half cup of unsweetend cocoa powder was then added a little at a time, mixing constantly.
Finally, a teaspoon of vanilla, and a teaspoon of peanut butter were mixed in. After the batter was poured into a cake pan lined with wax (or parchment paper if you have it) – the “Pièce de résistance” or should I say “Pièces de résistance” were added – a handful of mini Reeses.
This delightful concoction was then baked for 40 minitues at 350 degrees – I have made this cake quite often and when it’s pulled out of the oven it does not look done – but if tested with a fork, it proves otherwise.
Now, the mini Reeses could be substituted with the candy love of your choice or left out all together. Happy Saturday and thanks for reading along 🙂