Chocolate peanut-caramel saddle of venison (Snickers)

Ingredients

Directions

1. 1

   Caramelise 120 g sugar in a pan until golden brown and stir in the peanuts. Spread the caramelised nuts on a piece of well-oiled aluminium foil and allow to cool. Roughly chop the chocolate. Cream fat, remaining sugar, vanillin sugar and salt. Stir in the eggs individually, alternating with the cornflour.

2. 2

   Mix flour and baking powder and finally stir in briefly. Grease a saddle of venison (30 cm long / approx. 1 litre capacity) well and sprinkle with breadcrumbs. Put about 1/3 of the dough into the form and smooth it down. Coarsely chop 2/3 of the peanut brittle and fold into the remaining dough together with the chocolate. Also put it into the mould and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes. Let the cake cool down a little in the mould. Then turn out and let it cool down completely. Coarsely chop the chocolate coating and melt on a hot water bath. Cover the cake evenly with chocolate coating and allow to dry a little.

3. 3

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes. Let the cake cool down a little in the mould. Then turn out and let it cool down completely. Coarsely chop the chocolate coating and melt on a hot water bath. Cover the cake evenly with chocolate coating and allow to dry a little. Then sprinkle the remaining peanut brittle in the middle and let it dry completely. Results in about 15 slices