Reese’s fudge cake
Some time ago, someone pointed out that one of my fudgy cakes that I made in a silicone mold looked like a Reese’s cup. This gave me the idea to use the silicone molds that I have to make exactly that – a Reese’s fudge cake.
Reese’s peanut butter cups were one of the first things I made on my own. This is not exactly like the peanut butter cup recipe, but they both have the same filling. And like the cups, this cake is a real calorie bomb.
Some health benefits
I will not pretend as if this cake is anything other than a sugar bomb. If you are on a diet, you might want to skip this one. But in case you want to indulge and you don’t care about calories, I highly recommend you try this recipe.
Anyways, if you are using some of these ingredients in a different, less sugary meal, they might be very good for you. For example, almond butter and peanut butter.
Almonds are a great source of fiber. Eating a handful of almonds or drinking a glass of almond milk can keep your gastrointestinal tract moving and prevent constipation. Almonds can also promote healthy bacteria in your gut. This can help you digest your food and even fight off illness.
They contain a bunch of vitamins A and E, so they can be really good for your skin. In addition to giving you glowing skin, vitamin E in almonds can help your heart as well. Diets high in vitamin E are linked with lower rates of heart disease.
Almonds can help you lose weight, since eating them can eliminate your cravings for other not so healthy food. Its healthy fatty acids help strengthen hair and add texture. Not only are almonds packed with healthy fats and protein, but they’re also rich in antioxidants. These plant compounds can protect your cells from oxidation and premature aging.
Peanut butter is pretty good in its own right. Eating peanut butter actually suppresses hunger which leads to weight loss. It has the enviable combination of fiber (2.6 g per serving) and protein (7-8 g per serving) that keeps you feeling full for longer, so you end up eating less overall.
Peanut butter contains a substance called p-coumaric acid which helps in offsetting the damage done to cells associated with cardiovascular diseases. Also, peanut butter contains more unsaturated fat than saturated fat making it a fat friendly food which lowers the risk of cardiovascular and coronary heart disease.
Research also hints that it lowers the risk of cancer, protects against Alzheimer’s disease and lowers the risk of diabetes. And I could write a lot more about these ingredients, but that would make this post super long.
To wrap it up, I think these are pretty good reasons to incorporate these two in your meal plan. I do it as often as I can.
A piece of advice
This is a pretty easy recipe that does not require any unusual ingredients. Be that as it may, I will still write down a few tips to make this process even easier for you.
First of all, your silicone molds do not have to be shaped like mine. But you should use some type of silicone molds so you can pop out the cakes when they set.
I used almond butter for the fudge, but you can use a nut butter of your choice. You can melt all of the chocolate fudge ingredients on a double boiler or simply in a saucepan. You can also use regular or brown sugar for the peanut butter filling, but this will result in it being crunchy, since the sugar will not melt.
When mixing all of the filling ingredients together, make sure to taste the filling to check if it is sweet enough. If not, add some more powdered sugar. Leave some empty space on the edge of the lower part of chocolate fudge so you can close the filling off in the end.
Reese’s fudge cake don’t need a long time to set in the freezer or the fridge, but when they do, leave them on room temperature so they can soften up before serving.
Reese’s fudge cake
Ingredients
340 g of dark chocolate
80 ml of full-fat coconut milk
65 g of almond butter
4 tsp of sugar
50 g of peanut butter
50 g of powdered sugar
1+1/2 tbsp of vegan butter
a pinch of salt
Directions
- Take 50 g of chocolate, 10 g of almond butter, 10 g of coconut milk, 1 tsp of sugar and place them in a small saucepan. Put them on a stove and let them melt on low heat while mixing occasionally. When everything has melted and ingredients are well combined, remove it from the stove and divide between 4 panna cotta silicone molds.
- If the batter is too thick, press it down to even out the surface. Put the molds in the freezer.
- Next, prepare the Reese’s filling. Soften up the vegan butter. In a small bowl mix together the peanut butter, powderd sugar, salt and vegan butter until everything is well combined. Taste the mixture to see if it is sweet enough. If not, add some more sugar.
- Take out the molds from the fridge. Put a heaping tablespoon of the filling in the middle of each mold, over the batter that is in it. Try to not get any of the filling on the edges of the mold.
- Put the remaining almond butter, coconut milk and sugar in a saucepan. Melt them on low heat while mixing occasionally. When the mix is pourable and ingredients are well combined, remove it from the stove and divide between 4 panna cotta silicone molds. Pour it around and over the peanut butter filling.
- Put the silicone molds in the fridge or the freezer until the Reese’s fudge cakes set. Take them out of the fridge and pop them out of the molds. Leave on room temperature before serving so that they can soften up.
If you liked this recipe, make sure you check out my other recipes like:
– almond peanut butter cupcakes
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own Reese’s fudge cake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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