Torta senza farina al burro di arachidi nella slow cooker

Ingredienti

• 4eggsAmount4Ingredienteggs
• 3/4 cupsugarAmount3/4 cupIngredientsugar
• 6 ozcreamy peanut butterAmount6 ozIngredientcreamy peanut butter
• Chocolate SyrupIngredientChocolate Syrup
• Whipped CreamIngredientWhipped Cream

Preparazione

1. 1

   Line a 6-inch springform pan with parchment paper on the bottom and sides, and spray with nonstick spray.

2. 2

   Using a hand mixer, in a medium bowl, beat the eggs for 8 minutes, until they triple in size. Add the sugar and beat for 2 minutes more. Add half of the peanut butterAmount6 ozIngredientcreamy peanut butter to the egg mixture and gently fold in with a spatula. Once fully combined, add the remaining peanut butter and repeat until it is all one color.

3. 3

   Pour the batter into the springform pan. Lay a paper towel over the top, secure it with the lid, and cook on high for 2 hours. Let sit, uncovered, for 30 minutes before removing it from the slow cooker. Slice and serve with chocolate syrupIngredientChocolate Syrup and whipped cream.