As previously stated…don’t get all pc on me over the name…it just fits and it’s not slagging off anyone who is fat, or chubby, or portly, or slightly overweight, or obese, or children….the list goes on and on…it’s a term of endearment? well kinda. It just seems to fit. I was a chubby kid who loved cake and as stated before I’m no skinny minnie and I still love cake! And what a cake this one is….it’s a months calorie intake in one slice! but what the hell…it’s Valentines 🙂
This is another one that’s a 4 act play!
Act One….deep dark chocolate brownies!
Now as it was for Valentines I decided to break out my heart shaped springform pan. Such a romantic! You can use your favorite brownie recipe or you can be lazy and use a box…sacriledge I know…mix. I had a box of the Ghirardelli Brownie mix that most American’s will know and love, but most of our UK fans won’t know it. Ghirardelli is chocolate made in San Francisco and they sell the Ghirardelli Brownie mix in Costco….or if you aren’t anywhere near the US or a Costco you can pay a ridiculous price for it on Amazon! Or just buy something from you local grocery store.
Make 2 batches of brownie in whatever shape you fancy….let cool and freeze!
Act 2….getting saucy
I made the 2 sauces that I used but you can be lazy and use store bought chocolate sauce and caramel sauce. Now it is a kind of ice cream cake in the way that it is frozen but once thawed it keeps in the fridge for a couple of days and doesn’t become a great big puddle of goo! The peanut butter “ice cream” mix is made as follows!
300 g plain full fat cream cheese
1/4 cup milk
1 cup double cream
1/2 c caster sugar
1 c peanut butter
Whip all this loveliness up in a stand mixer until light and fluffy. Don’t eat too much of this because you need it for filling but it’s is light and creamy and oh so good!
Act 3….coming together
Take your springform pan and line it with parchment. Make sure the sides are smooth and slip in one layer of frozen brownie. Lovingly pour equal amounts of chocolate sauce and caramel sauce and then sprinkle some salted peanuts over. I used about 2 oz of dry roasted salted peanuts. You can get creative here and put whatever type of nuts you like, but to me, nothing like salted peanuts! Then spread gently half of the peanut butter mixture. Then the next layer is the next frozen brownie…push down gently and repeat the chocolate and caramel and peanuts.Then the rest of the peanut butter mix and smootht the top. Then back in the freezer!
Final Act….topping it all off!
Take the cake out of the freezer and remove the pan and parchment and put the cake on whatever plate you are planning on serving it on. Pour a generous amount of both the chocolate and the caramel sauce over the top letting it drip lovingly down the sides and pool along the edges 🙂 Then for the finishing touch I chopped up 3 Snickers bars into small chunks and sprinkled them over the top…..and voila! Sugar coma on a plate!
We had some of this on Saturday night and we both have a sweet tooth…but it was so sweet that he went and got a bag of crisps (potato chips)to eat to counteract the sweetness!
Adapted from a recipe by Life Love and Sugar