Decadent Chocolate Peanut Cake (Page 2 ) | April 5, 2025
Annonce:

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    1. Prepare the Cake Batter:
        • In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
        • Slowly incorporate 50ml milk and 50ml oil while whisking.
        • Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.

       

    2. Bake the Cake:
        • Pour the batter into a greased 35 x 24 cm baking tray.
        • Preheat your oven to 180°C (350°F) and bake for 15 minutes.

       

      • Let the cake cool in the pan for 30 minutes.
    3. Prepare the Cream Layer:
        • In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.

       

      • Fold in 100g coarsely chopped peanuts.
      • Spread this peanut cream evenly over the cooled cake base.
    1. Make the Chocolate Topping:
      • In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
      • In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
  1. Assemble the Cake:
    • Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
    • Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
    • Sprinkle with 100g chopped peanuts and 5g almond flakes.
    • Final Cooling and Setting:
        • Allow the cake to cool to room temperature.
        • Refrigerate for at least 30 minutes to set the chocolate.

       

    • Serve:
      • Cut the cake into squares.
      • Serve with a dollop of whipped cream.

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