Coarsely chop the peanuts. Chop chocolate coarsely. Whip the fat, sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the syrup. Fold in peanuts and chocolate. Pour the dough into a greased, flour-spread ring cake mould (2 litres capacity), smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Take out, let cool down a little on a grid. Turn out of the tin and let cool down. Dust with icing sugar. Cut the cake open and arrange on a plate. Serve with whipped cream sprinkled with brown sugar
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