Juicy chocolate cake with caramel peanuts

Name: Juicy chocolate cake with caramel peanuts
Yield: 1
Ingredients: 200 g Dark chocolate; 150 g Butter; 7-10 Tbsp Fat and flour; 3 Eggs (Gr. M); 150 g + 100 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; 7-10 Tbsp Salt; 7-10 Tbsp Wood skewer

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

200 g Dark chocolate
150 g Butter
7-10 Tbsp Fat and flour
3 Eggs (Gr. M)
150 g + 100 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
7-10 Tbsp Salt
7-10 Tbsp Wood skewer

Directions

1
Break chocolate into pieces. Melt with the butter in a hot water bath. Let it cool down a little. Grease a box mould (approx. 25 cm long; approx. 1.8 l capacity) and dust with flour.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Beat ##eggs## and 150 g sugar with the whisks of the mixer for 6-8 minutes until foamy. Stir the liquid chocolate mixture into the egg cream.
3
Mix flour, baking powder and baking soda and briefly stir in alternately with the milk.
4
Fill the dough into the box form and smooth it down. Bake in a hot oven for 50-60 minutes (see tip). Remove the cake from the oven, let it rest on a cake rack for about 10 minutes, then turn out of the tin.
5
Prick warm cake several times with a wooden skewer.
6
Caramelise 100 g sugar immediately. Add ##nuts## and ##cream##, bring to the boil and simmer until the caramel has dissolved. Stir in 1 pinch of salt. Spread the liquid caramel over the warm cake.
7
Again, prick the cake several times so that the caramel flows into the holes. Let it cool down.