2024-09-14 20:22:26
Lovers of the traditional peanut butter bar – better known by its commercial name, Mantecol – now have the chance to transform one of their favourite desserts into an ice cream cake. This combination of pasty filling and chocolate is easy to prepare throughout the summer because it doesn’t require an oven.
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The peanut butter bar is an Argentinean sweet with a slightly flaky and crumbly texture. The ice cream cake is an excellent dessert to satisfy summer cravings. Although it is high in calories, its temperature and mix of ingredients make it irresistible.
Ingredients for the Mantecol and chocolate cake
For the base
– 220 grams of chocolate cookies with cream
– 40 grams of unsalted butter
– ¼ teaspoon salt
For the filling
– 400 grams of cream cheese
– 350 grams of soft peanut paste
– 300 grams of cream at room temperature
– 150 grams of powdered sugar
– 80 grams or a small bar of chopped Mantecol
For coverage
– 110 grams of dark chocolate with 60 to 70% cocoa
– 110 grams of cream
– 30 grams of sugar
Preparation of the Mantecol and chocolate cake
1. Mash the chocolate cookies in a bowl without removing the cream filling. Mix them with the unsalted butter at room temperature.
2. Transfer the dough to a springform cake tin and press it against the base to compact it. Freeze.
3. In another bowl, beat the cream cheese, peanut butter and powdered sugar with an electric mixer until a smooth paste forms.
4. Add the cream and mix until the mixture acquires a creamy and fluffy texture.
5. Pour the mixture over the biscuit base and smooth it out with a spatula. Refrigerate for four hours.
6. To prepare the ganache, put the heavy cream and sugar in a small saucepan over medium heat. Wait until it starts to steam, stirring constantly. It should not come to a boil.
7. Melt the chocolate in a separate bowl and add all the cooked cream to this bowl.
8. Mix until the mixture acquires a bright colour and pour it over the frozen peanut paste when it has cooled slightly – without letting it harden. Spread it with a spatula.
9. Decorate with chopped Mantecol pieces and freeze again.