- flour - 2 cups
- sugar - 2 1/2 cups
- cocoa powder - 3/4 Cups
- soda - 2 teaspoons
- salt - 1 teaspoon
- vegetable oil - 1 glass
- sour cream - 1 glass
- water - 1 1/2 cups
- white vinegar - 2 items. spoons
- vanilla extract - 1 teaspoon
- eggs - 2 pieces
- peanuts - 1/2 cup
- Peanut Butter: cream cheese - 300 grams
- of butter - 120 Grams
- sugar powder - 5 cups
- peanut butter - 2/3 Cups
- Chocolate glaze: chocolate - 240 grams
- peanut butter - 3 items. spoons
- corn syrup - 2 items. spoons
- milk - 1/4 cup
- cream - 1/4 cup
1. Preheat the oven to 175 degrees. Lubricate the 3 round shapes for the pie, vystelit her parchment and oil it. Sift flour, sugar, cocoa powder, soda and salt into a large bowl. Mix. Add vegetable oil and sour cream, whisk. Gradually add water and shake. Beat with vinegar and vanilla extract. Beat with eggs until smooth. Divide the dough between the three prepared forms. Bake for 30 to 35 minutes. Leave to cool in the form for about 20 minutes. Remove from mold, remove parchment and allow the cakes to cool completely. In the meantime, cook peanut butter. Whisk cream cheese and butter in a large bowl with an electric mixer. Gradually add the powdered sugar, 1 glass at a time, whipping after each addition. Whisk at medium speed for 3 to 4 minutes. Add peanut butter and whisk until smooth. 2. Put one cooled cake on a large dish and grease 2/3 cup peanut cream. Repeat with the remaining layers. Top and side of the pie lubricate the remaining cream. Put the cake in the fridge for 15-20 minutes. Meanwhile, cook the chocolate icing. In a bowl, mounted over a pot of boiling water, mix chopped chocolate, peanut butter and corn syrup. Cook until the chocolate melts and the mixture becomes homogeneous. Remove from heat and beat with cream. 3. Pour the cake with warm chocolate glaze, level with a spatula. Put in the refrigerator for at least 30 minutes. Remove from the refrigerator for about 1 hour before serving. Garnish with chopped peanuts and serve.
Servings: 12-16