Chocolate Peanut Butter Skillet Cake
Ingredients
- 1 cup chocolate chips
- 2 Tbsp coconut oil
- 1/2 cup smooth peanut butter
- 3 eggs
- 2 tsp vanilla essence
to serve
- Scoops of Bulla Real Dairy Vanilla
- 1 punnet raspberries
Cooking Directions
- Preheat oven to 140°C degrees.
- Put chocolate chips and coconut oil in a skillet and place skillet over low heat.
- Whisk coconut oil and chocolate chips until completely melted.
- Remove from heat and whisk in eggs one at a time.
- Mix in peanut butter until well combined.
- Stir in 2 teaspoons of vanilla essence.
- Bake in oven for 35 minutes until edges are puffed up and centre is slightly raised.
- Serve hot with a scoop of Bulla Real Dairy Vanilla on top. Garnish with raspberries to finish.