What I am about to write will sound ridiculous.
Once a week for the past few years I have been meeting with my personal trainer at my gym for a torturous workout. Needless to say, she’s in amazing shape, and I’m happy to say she’s not 18-years-old either (it’s would be rude to reveal her age, but suffice to say she probably also rocked to Duran Duran in her youth!).
While I puff and pant as she pushes me to lift heavier weights, our conversations most often turn to, of all things, recipes. Over the years we’ve swapped more than our fair share of recipes, and happily, hers don’t feature wheat germ or bean sprouts. In fact, she often comes up with great dessert ideas. The most recent was a real winner, and she instructed me to try it out and then post in on my blog. So in fear of a particularly painful workout this Friday morning, I am posting it as ordered.
Actually, I didn’t need the threat of grievous bodily harm to prompt me to share this recipe, as it’s terrific. It works for both parev and dairy. So far I’ve only made the parev version, and everyone loves it. It’s that perfect combination of peanut butter, chocolate and vanilla cream, and the twist is that the base is made out of salted pretzels. When the salty meets the sweet, the result is blissful.
PEANUT BUTTER CHOCOLATE CREAM CAKE
2 cups of crushed salted pretzels (quantity after crushing)
½ cup smooth peanut butter
2 tablespoons butter/margarine
2 cups whipping cream/non-dairy cream
2 packets instant vanilla pudding
150g (5 oz) dark chocolate
¼ cup butter/margarine
¼ cup milk/non-dairy cream
How to do it
1. Finely crush the pretzels in a food processor (you won’t get them completely crushed, but get them as fine as you can)
2. Melt the butter/margarine, and microwave the peanut butter on medium for about 20 seconds, just until it loosens up (not longer otherwise it will split), add both to the pretzels and mix well.
3. Cover the bottom of a 26 cm (10 inch) spring form pan with baking paper and evenly spread the pretzel crust over the bottom (Tip: use the bottom of a measuring cup to get an even surface). Place in the fridge or freezer to set for about 10 minutes.
4. Lightly whisk the cream until it just starts thickening (don’t beat otherwise the vanilla cream will become too hard once the pudding is added)
5. Add the vanilla pudding powder and mix well.
6. Spread over the crust and return to the fridge to set (at least an hour)
7. Break the chocolate up into small pieces and place in a small saucepan with the ¼ cup butter/margarine and the ¼ cup milk/cream. Melt over low heat while stirring.
8. Evenly spread over the vanilla and refrigerate for at least 3 hours before serving.