posted by Sue Freeman 06-04-99 11:16 PM
Source: Chocolatier Magazine July 1999
Chocolate Peanut Buttercups (Individual cakes)
Peanut Butter Graham Cracker Crust:
1 cup unsalted dry roasted peanuts, finely chopped
1/2 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
Chocolate Batter:
10 Tablespoons unsalted butter
5 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetned chocolate, coarsely chopped
3 large eggs, at room temperature
1 large egg yolk
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/4 cup all purpose flour
pinch of salt
Peanut Butter Batter:
4 ounces cream cheese, room temperature
1/3 cup creamy peanut butter
2 Tablespoon granulated sugar
1 large egg yolk
Chocolate Glaze:
1/4 cup heavy Cream
4 ounces bittersweet chocolate, finely chopped
Garnish:
1 tablespoon dry roasted peanuts
Make Crust:
Place rack in center of oven and preheat to 350. Place twelve 4 ounce metal baking cups or ceramic ramekins on a baking sheet. In a medium bowl stir together ingredients for crust until well combined. Press 2 Tablespoons of crumb mixture into each baking cup. Bake until slightly firm, about 5 to 7 minutes. Reserve.
Make Batter:
In a medium saucepan over low heat, stir together the butter, unsweetened and bittersweet chocolates together until melted and smooth. Remove the pan from heat and cool for 3 to 5 minutes.
Meanwhile in a large bowl whisk together eggs, egg yolk, brown sugar
and grandulated sugar until well combined. Stir in melted chocolate mixture. Fold in the flour and salt until just incorporated. Reserve.
Make Peanut Butter Batter
In a small bowl beat together the ingredients for the peanut butter batter until well combined.
Assemble the cups:
Drop two tablespoons of the chocolate batter on top of the peanut crust and level with a spatula. Form on tablespoon of the batter into a disc and place over the chocolate batter. Top peanut butter batter with 2 more tablespoons of the chocolate batter. Repeat this process with each of the remaining cups.
Bake 18 minutes on a baking sheet until the centers are set. Transfer baking cups to a wire rack; cool to room temperature about one hour.
Make the Chocolate Glaze:
In a heavy small saucepan over high heat bring heavy cream to a boil. Remove the pan from the heat and stir in chocolate. Whisk until the mixture is smooth. Transfer the ganache to a bowl and cool until thick enough to spread, about 16 to 20 minutes.
Place baking cups over low heat for 5 to 10 seconds if necessary to loosen the bottom. Unmold the cakes and place crust side down on a serving platter.
With a spatula spread 1 heaping tablespoon of ganache over the top of each chocolate peanut butter cup. Garnish with peanut halves.