Crunchy peanut slices

Name: Crunchy peanut slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 400 g Dark chocolate coating Chips; 350 g unsalted peanut kernels; 250 g Butter; 9 Eggs (size M); 450 g demerara sugar; 1 package Vanillin sugar; 250 g Peanut Butter; 500 g Fresh cream; 300 g Flour; 6 TABLESPOONS Cocoa powder; 1 pinch Salt; 200 g Icing sugar; 5-6 Tbsp Lemon juice; 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

400 g Dark chocolate coating Chips
350 g unsalted peanut kernels
250 g Butter
9 Eggs (size M)
450 g demerara sugar
1 package Vanillin sugar
250 g Peanut Butter
500 g Fresh cream
300 g Flour
6 TABLESPOONS Cocoa powder
1 pinch Salt
200 g Icing sugar
5-6 Tbsp Lemon juice
7-10 Tbsp Grease
baking paper

Directions

1
Melt 150 g chocolate chips over a warm water bath. Add 150 g peanuts. Put 40 small heaps on a piece of baking paper. Leave to dry. Melt 250 g couverture chips and butter over a warm water bath, let it cool down a little.
2
Coarsely chop 200 g peanuts. Whip eggs, sugar and vanillin sugar until thick and creamy white. Stir in peanut butter and melted chocolate coating and butter. Stir in 250 g crème fraîche. Mix flour, cocoa and salt and stir in briefly.
3
Grease the fat pan of the oven (32 x 39 cm). Pour the mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. (Cake should still be slightly moist and sticky in the middle).
4
In the meantime, mix icing sugar and lemon juice until smooth. Take the cake out of the oven and spread the icing evenly on top. Place on a grid and allow to cool or dry. Cut the cake into pieces and spread 250 g crème fraîche as a blob.
5
Decorate with peanut heaps.