Peanut Caramel Chocolate Cake Recipe

Instructions

Cake sheet

1. Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
2. Stirring constantly, dissolve the sugar and remove the eggs from the pan when they are slightly translucent (about 40 degrees).
3. Place the bowl with the butter and milk in a saucepan over medium-high heat (about 50-60 degrees).
4. Whisk the eggs on high speed to fluffy, fine peaks.
5. Whip on low speed for a minute or two to clean up any air pockets.
6. Sift in the flour and cocoa powder.
7. Mix with a spatula until there are no visible streaks of flour.
8. Remove the bowl with the butter and milk from the saucepan and mix in a little of the dough.
9. Add it all to the main batter and mix evenly.
10. Pour into the oven pan and tap the bottom to remove any large air bubbles.
11. Bake in a 175 degree oven for about 35 minutes, let it cool and cut into 3 1.5 cm pieces.

Peanut caramel

12. Heat the sugar in a saucepan over low heat.
13. When the sugar is melted and browned, add the butter and mix.
14. Add the whipping cream and mix.
15. Mix in the salt and place in a bowl.
    Stir in the peanuts and let cool to room temperature.
    (You can cool it down quickly by placing the bowl over a bowl of ice water or cold water and stirring.)

Cream Cheese Cream

17. Place the cream cheese in a bowl and whip gently with a little fresh cream.
18. Add the whipping cream and powdered sugar and whip to stiff peaks.
    (You can whip it over an ice cube tray for stiffer peaks).
19. Place in a pastry bag and serve.
20. Line a baking sheet with 3 pieces of parchment paper.
    (Do this ahead of time for a clean finish after the chocolate coating)
21. Spread the cream flat and squeeze the cream around the edges.
    Scoop some of the caramel mixed with peanuts on top.
22. place the cake sheet and organize the cream on the sides.
23. Repeat the layering and smooth the cream on the sides.
24. Refrigerate to set for about 2 hours.

Chocolate for the coating

26. Melt the milk chocolate with the butter over medium heat.
27. Add the whipped cream and mix.
28. Mix in the chopped peanuts and cool to 30 degrees.
29. Pour over the cake and spread evenly to the sides. 30.
30. Set in the refrigerator for about 20 minutes.