Chocolate & Peanut Spider Sponges
Make these spooky chocolate and peanut spider sponges for a fun treat this Halloween. Fluffy chocolate sponge laced with crunchy peanut butter and topped with a chocolate, peanut treat and crunchy pretzel legs. Great for a kids party!
From Le Creuset
- 120g unsalted butter, plus extra for greasing
- 120g golden caster sugar
- 1 teaspoon vanilla extract
- 100g self raising flour
- 1 teaspoon baking powder
- 50g cocoa powder
- 2 eggs
- 60g crunchy peanut butter
- 1 tablespoon milk
for the spiders
- 300g chocolate spread
- 5 Reese’s cups
- 10 edible eyes
- 20 pretzels
- In a bowl, cream together the butter, sugar and vanilla extract. In a separate bowl sieve together the flour, baking powder and cocoa powder.
- When the butter and sugar mixture is light and fluffy, crack in one of the eggs and add a tablespoon of the flour mixture. Whisk until the egg is well incorporated. Repeat again with the second egg.
- Once both eggs are added, pour in the remaining flour along with the peanut butter and milk. Whisk until a smooth, thick batter forms.
- Take 5 petite casseroles and grease with a little butter. Divide the cake batter between the casseroles, place on a baking tray and bake in the oven for 20-25 minutes until cooked through. Remove from the oven and allow to fully cool.
- To decorate, divide the chocolate spread between the cakes and smooth over the top of each using a palette knife. Stick one Reese’s cup in the middle of each iced cake and stick on two edible eyes using a little chocolate spread.
- Using pieces of pretzel, add 8 legs (4 either side) to the spider body and serve.
- The sponges will release effortlessly from the petite casseroles; if you are making a larger batch of spider sponges but don’t have the number of petite casseroles, simply bake, turn out when cool to touch, wash and re-grease the petite casseroles. You can then bake the remaining batter.
- Ensure you use plain or salted pretzels for these sweet treats.