- flour - 3/4 Cups
- cocoa - 2 Art. spoons
- salt - 1/2 teaspoonfuls
- butter at room temperature - 1/2 cup
- sugar - 1 cup
- extract of vanilla - 3/4 Teaspoons
- Big Eggs - 2 Pieces
- Chocolate chips - 3/4 Cups
- peanut butter - 1/2 cup
- rapeseed oil - 1 1/2 teaspoons
- mini souffle - 2 Cups
- toasted pecans - 1/2 cup
- powdered sugar - 2 cups
- salt - 1/2 teaspoonfuls
- butter - 4 items. spoons
- cocoa - 2 Art. spoons
- milk - 1/4 cup (plus 2 tablespoons)
- extract of vanilla - 1/4 teaspoons
1. Heat the oven to 175 degrees. Weave a square shape of 20x20 cm with parchment paper or foil. Sprinkle the foil with oil. In a medium bowl, mix the flour, 2 tablespoons of cocoa powder, 1/2 teaspoon of salt. Set aside. 2. In a large bowl, beat 1/2 cup of butter, sugar and 3/4 teaspoon of vanilla extract. Add eggs one at a time. 3. Mix the cream and flour mixture together. 4. Put the dough into the prepared form. Sprinkle with chocolate chips. Bake in a preheated oven for 22-25 minutes. In the meantime, mix the peanut butter and rapeseed oil and heat in the microwave for 20 seconds to soften. Pour this warm mixture over the hot dough and spread evenly. 6. Sprinkle the mini souffle on top. Return to the oven, bake for 3 minutes. Remove from oven and sprinkle with toasted pecans. 7. To make the glaze, mix the powdered sugar and salt. In a small saucepan, melt 4 tablespoons of butter over medium heat. When butter melts, add 2 tablespoons of cocoa powder, 1/4 cup of milk and heat until mixture starts to boil. Pour this mixture into the sugar mixture and whip the mixer at high speed. If the glaze is too thick, add the remaining 2 tablespoons of milk. And, finally, whip with 1/4 teaspoon of vanilla extract. 8. Evenly grease the cakes with glaze. Allow to cool in the refrigerator for 1-2 hours. Cut into squares and serve.
Servings: 9