Peanut-caramel-chocolate cake

Name: Peanut-caramel-chocolate cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 Eggs (size M); 1 pinch Salt; 250 g Sugar; 50 g Flour; 1 TABLESPOON Cocoa powder; 1 knife tip Baking Powder; 100 g Butter; 150 g Butter biscuits; 125 g Peanut kernels, roasted; 650 g Whipped cream; 2 sheets Gelatine; 250 g Edible quark (20 % fat); 100 g Peanut cream; 100 g Dark chocolate; 7-10 Tbsp Oil; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 Eggs (size M)
1 pinch Salt
250 g Sugar
50 g Flour
1 TABLESPOON Cocoa powder
1 knife tip Baking Powder
100 g Butter
150 g Butter biscuits
125 g Peanut kernels, roasted
650 g Whipped cream
2 sheets Gelatine
250 g Edible quark (20 % fat)
100 g Peanut cream
100 g Dark chocolate
7-10 Tbsp Oil
baking paper

Directions

1
Separate eggs. Beat the egg white with 3 tbsp. water until stiff, adding salt and 50 g sugar. Add the egg yolks briefly. Mix flour, cocoa and baking powder. Sieve onto the egg mixture and fold in carefully.
2
Pour the mixture into a springform pan (24 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.
3
Take out and let it cool down on a cake rack. Remove the base from the mould.
4
Melt the butter. Finely crumble the butter biscuits in a universal chopper. Mix with the butter. Pour into an oiled springform pan (24 cm Ø) and press to a flat base. Chill for about 30 minutes.
5
For the caramel, roughly chop the peanuts. Set aside 25 g for decorating. Heat 150 g cream. Caramelise 150 g sugar in a pan until golden brown. Add the cream and simmer for about 5 minutes until the sugar has dissolved.
6
Remove 4 tablespoons of caramel and set aside. Mix peanuts into the remaining caramel. Place the nut caramel on the biscuit base and spread, leaving an approx. 1 cm wide rim all around.
7
Chill for about 15 minutes.
8
Soak gelatine in cold water. Stir the quark with 50 g sugar and peanut cream until smooth. Whip 250 g whipped cream until stiff. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. cream, then stir everything into the rest of the cream.
9
Fold in the cream. Spread the cream on the nut-caramel and smooth it down. Place the sponge cake base on top and press down gently. Put it in a cold place.
10
Chop the chocolate, carefully melt it over a warm water bath, let it cool down a little. Whip 250 g cream until stiff. Stir in 2 tablespoons of chocolate, fold everything into the remaining chocolate. Pour the chocolate cream on the base and spread it loosely.
11
Chill for about 2 hours. Warm up the rest of the caramel slightly if necessary. Remove the cake from the mould. Sprinkle with peanuts and sprinkle with caramel sauce. Cut the cake into pieces with an electric knife.