¾ cup plain chocolate or 112 g 1 cup butter or 200 g, soft 1 cup peanut butter or 200 g ½ cup caster sugar or 100 g 6 eggs 2 cups plain flour or 280 g 2 teaspoons baking powder 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g For the chocolate sauce: 1 cup plain chocolate or 150 g ¼ cup whipping cream or 60 ml, liquid
Melt the chocolate in a bowl over hot water, set aside.
Put the butter, peanut butter and sugar into a bowl of an electric mixer. Beat for about 4-5 minutes or until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Sift the flour and baking powder in a bowl, then add to the butter mixture alternately with NESTLÉ® Sweetened Condensed Milk until just blended.
Pour half the mixture into a greased and floured a 3 liter ring mould.
Stir the melted chocolate into the remaining mixture then spoon into the ring mould. Pull a knife through to create a marble effect.
Bake in a 180°C preheated oven for 50-60 minutes until skewer inserted in the middle comes out clean.
Break chocolate into pieces and place in a small casserole with the cream, stir on low heat until melted, drizzle over the cake.