Peanut Caramel Chocolate Cake

Name: Peanut Caramel Chocolate Cake
Cook time: 1 h 45 min
Total time: 4 h 55 min
Yield: 18
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 60 g Sugar; 200 g Sugar; 60 g Sugar; 60 g Flour; 1 tablespoon, heaped Cocoa; 1/2 TEASPOON Baking Powder; 125 g Butter; 200 g Butter biscuits; 7-10 Tbsp Oil; 100 g unsalted roasted peanut kernels; 2 TABLESPOONS unsalted roasted peanut kernels; 200 g Whipped cream; 300 g Whipped cream; 300 g Whipped cream; 3 sheets Gelatine; 250 g Edible quark (20 % fat); 125 g Peanut cream; 150 g Dark chocolate; baking paper; 1 large freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

At the top, golden drops of caramel decorate the cake, at the bottom the butter biscuit crumb meets sponge cake - and in between there are delicious layers of caramel, peanut cream and chocolate cream

COOK TIME
105 mins

TOTAL TIME
295 mins

Ingredients

Servings: 18

3 Eggs (Gr. M)
7-10 Tbsp Salt
60 g Sugar
200 g Sugar
60 g Sugar
60 g Flour
1 tablespoon, heaped Cocoa
1/2 TEASPOON Baking Powder
125 g Butter
200 g Butter biscuits
7-10 Tbsp Oil
100 g unsalted roasted peanut kernels
2 TABLESPOONS unsalted roasted peanut kernels
200 g Whipped cream
300 g Whipped cream
300 g Whipped cream
3 sheets Gelatine
250 g Edible quark (20 % fat)
125 g Peanut cream
150 g Dark chocolate
baking paper
1 large freezer bag

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites with 3 tablespoons of water and 1 pinch of salt until stiff, adding 60 g of sugar. Stir in the egg yolks briefly. Mix flour, cocoa and baking powder, fold in. Spread into a springform pan (26 cm Ø) lined with baking paper at the bottom. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 15 minutes. Take out of the tin and let it cool down.
2
For the crumb base, clean the springform pan and line the base with baking paper. Melt butter. Put the biscuits in the freezer bag, close it and crumble them finely with the dough roll. Mix with the butter and press into the tin as a base. Chill for about 30 minutes. Remove the base from the baking paper and place on a cake plate. Put the rim of the springform pan around it.
3
For the caramel, heat 200 g cream. Caramelise 200 g sugar in a pan. Add hot cream and simmer until the sugar is dissolved. Set aside 4 tbsp. caramel. Chop 100 g nuts and stir into the caramel. Spread on the crumb base, leaving about 1 cm of edge all around. Chill for about 15 minutes.
4
Soak gelatine for the cream. Mix quark, 60 g sugar and peanut cream. Whip 300 g whipped cream until stiff. Squeeze the gelatine and dissolve. First stir 2 tbsp. cream into the gelatine, then stir everything into the rest of the cream. Fold in the cream. Spread on the caramel layer. Cover with sponge cake. Chill for about 1 hour.
5
Divide the chocolate into pieces, melt in a hot water bath and allow to cool slightly. Whip 300 g cream until stiff. Stir in 2 tablespoons of chocolate, fold everything into the remaining chocolate. Spread the cream on the base. Chill the cake for about 2 hours. Warm up the rest of the caramel. Decorate cake with caramel and 2 tbsp. peanuts.