Juicy chocolate box cake with caramel-peanut sauce

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 14
  • 200 g Dark chocolate
  • 150 g Butter or margarine
  • 3 Eggs (size M)
  • 250 g Sugar
  • 350 g Flour
  • 2 coated Tsp Baking Powder
  • 1 coated Tsp Baking soda
  • 100 ml Milk
  • 75 g unsalted roasted peanut kernels
  • 150 g Whipped cream
  • 1 pinch Salt
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Wood skewer

Directions

  1. 1

    Chopping chocolate. Melt fat and chocolate. Beat the eggs and 150 g sugar with the whisk of the hand mixer until creamy. Mix flour, baking powder and baking soda. Stir the fat and chocolate mixture into the egg cream. Alternately stir in flour mixture and milk. Pour the dough into a greased, flour-dusted box form (25 x 11 cm) and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the cake from the oven, let it rest on a cake rack for about 10 minutes, then turn out of the tin and let it cool down. In the meantime caramelise 100 g sugar. Add nuts and cream, bring to the boil and simmer until the caramel is dissolved. Season with salt. Prick the cake several times with a wooden skewer. Spread the nut caramel on the cake and let it cool down

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
390 kcal
CARBS
43 g
FATS
21 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesWinterCake