Chocolate and peanut butter cake
Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
Featured in:
February 2015
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
200g self-raising flour
95g golden caster sugar
3 egg yolks
100ml warm whole milk
100g 55% dark chocolate
50g butter
2 tablespoons of smooth peanut butter
200g fresh blueberries
30g icing sugar
25ml vodka
Blueberry ice cream to serve
Butter for ramekins
Featured in:
February 2015
METHOD
Cut the blueberries in half and mix with the sugar and vodka. Leave to marinate for at least 2 hours.
Gently heat the milk, add the chocolate and melt. Take off the heat, add the butter and mix well.
Place the sugar and egg yolks in a bowl and mix well, add the chocolate mixture and the flour and mix well.
Butter and flour 4 ramekins. Pour in half the mixture; divide the 2 tablespoons of peanut butter between the 4 ramekins and top with the rest of the chocolate cake mixture.
Bake in a 170C hot oven for 8 minutes, if you prefer to have the centre soft, or 12 minutes for firmer texture. Serve warm with ice cream.
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What’s On: Foghorn Stringband, 12th February, Ropery Hall, Barton Upon Humber.![]()
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Old time dance tunes rub shoulders with Cajun waltzes, vintage honky-tonk country, and classic bluegrass… Foghorn Stringband is the present-day gold standard for real-deal hard-hitting genuine old-time American string band music. Catch them this month as they visit Barton upon Humber. Tickets on sale now. ![]()
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For more fantastic events around the county this month, pick up a copy of our February issue at www.lincolnshirelife.co.uk/product/lincolnshire-life-february-2026-digital-copy/![]()
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Image credit: Erin Kiernan Photography