Peanut Caramel Chocolate Cake Recipe

Instructions

Chocolate Cake Sheet

1. Place the bowl with eggs on a pot of boiled water and add sugar and vanilla extract.
2. Boil the eggs in hot water until the temperature reaches 40 degrees while continuously stirring to avoid overcooking.
3. Lower the bowl containing the egg and place the bowl containing the butter and milk in the pot and heat it in a double boiler.
4. For a soft and tall sheet, whip an egg to make fine and dense pores.
   (For the last 1-2 minutes, clean up the pores at the lowest speed.
5. Sift flour and cocoa powder and mix with a spatula (about 40 times).
6. Add a little bit of batter to the butter and milk in a double boiler and mix evenly.
   (If butter and milk come into direct contact with the dough, a lot of air bubbles may come out)
7. Add to this dough and mix evenly. (About 30 times)
8. Pour the batter into an 18cm square mold and bake in a 175-degree oven for 32 minutes.
9. Remove from mold, cool, cut top and bottom, and cut into 2 pieces (about 1.5cm in height).

Caramel

10. Put sugar in a pot and boil it until it turns light brown.
11. Add butter and boil while mixing, then add salt and mix.
12. Divide the whipped cream and mix. (Be careful when adding the whipped cream as it boils a lot and is hot)
13. Transfer to a bowl, add peanuts, mix, and cool to room temperature.

Ganache

14. Pour whipped cream over the dark chocolate, heat in the microwave for about 50 seconds, then mix well and melt.
15. Add peanuts, mix, and cool to room temperature.

Cream Cheese Cream

16. Add sugar powder to fresh cream and whip about 50%.
17. Add cold cream cheese and whip at low speed to make firm cream.
18. Put a cake sheet in a bowl and squeeze the cream cheese cream.
19. Add caramel with peanuts, press evenly, and place on a cake sheet.
20. Add the cream cheese cream and level it, then pour the ganache with peanuts.
21. Flatten and harden in the refrigerator for 1-2 hours.