Pre-heat oven to 180°C/350°F/Gas Mark 4.
Grease and line a deep baking tin of roughly 12” x 9”.

Add the flour, sugar, baking powder and apple sauce to a mixing bowl. In a separate bowl add your eggs and beat them together so that they’re just mixed. Add them to the flour etc. and then mix all the ingredients together, along with the peanut butter, until well combined. I used a mixer to do this for 4-5 minutes.

Scoop the mixture into the baking tin and spread evenly and then pop into the oven to bake for roughly 20 minutes, until golden brown and a skewer comes out clean when poked into the middle.

Remove from the oven and let it stand for 15 minutes. Then, spread the 400g of smooth peanut butter all over the top, evenly, and the put the cake into the fridge (still in the tin) for around 2 hours to set the peanut butter.

Melt your chocolate (in a bowl over simmering water is the best way) and add the peanut butter to it. Spread this evenly all over the peanut butter topping of the cake and then return to the fridge for 2-3 hours for the chocolate to set (again, still in the tin).

Finally, remove from the tin and cut into 12 good sized pieces. Enjoy!