Chocolate Peanut Stack

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a fat pan (35 x 39 cm; deep baking tray) and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: stage 2.) Break 150 g chocolate into pieces. Melt together with the butter at low heat, let cool down a little.

2. 2

   Roughly chop 250 g chocolate. Mix flour, brown sugar, almonds, 1 pinch of salt, cocoa, baking powder and vanilla sugar in a bowl. Place the eggs in a mixing bowl and whisk until creamy.

3. 3

   Stir in the liquid butter-chocolate mixture. First stir in the flour mixture, then the crème fraiche. Fold in 75 g chopped chocolate. Put the dough into the fat pan and smooth it down. Bake in the oven for 25-30 minutes.

4. 4

   Let it cool down.

5. 5

   Coarsely chop the peanuts and roast them in a pan without fat. Take out and let cool down. Mix cream cheese, peanut butter (both at room temperature!) and sugar. Stir in 150 g peanuts.

6. 6

   Cut the dough sheet in half crosswise. Spread half of the cream on a pastry sheet and smooth it down. Place the second pastry sheet on top, add the rest of the cream and smooth it down. Spread 50 g peanuts and 75 g chopped chocolate on top, press lightly.

7. 7

   Cover and leave to cool for at least 2 hours.

8. 8

   Melt 100 g chopped chocolate in a hot water bath and let it cool down a little. Cut the chocolate-peanut cake into approx. 28 cubes (approx. 5 x 5 cm). Run some liquid chocolate over each cube.

9. 9

   Let it set.

Nutrition Facts

KCAL
480 kcal

CARBS
33 g

FATS
33 g

PROTEINS
10 g