Chocolate ganache:
Heat the liquid cream, then pour it over the chocolate chips.
Let stand for 1 minute, then mix until you get a smooth ganache.
Spread the ganache on top of the cake.
Rest:
Cover and place in the fridge for at least 6 hours, ideally overnight.
đ˝ď¸ Tips:
You can replace the peanut butter with hazelnut spread.
For a crunchy touch: Add crushed roasted peanuts between layers.
Would you like a lactose-free, lighter version, or even a step-by-step video?
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