Decadent Chocolate Peanut Cake

Ingredients:

• • Cake Base:
    • • 4 eggs
      • 100g sugar
      • 10g vanilla sugar

     

    • • 50ml milk
      • 50ml oil
      • 80g flour

     

    • 30g cocoa powder
    • 8g baking powder

• Cream Layer:
  • • 200g boiled condensed milk
    • 200ml whipping cream
    • 100g peanuts, coarsely chopped

   

• Chocolate Topping:
  • • 200g dark chocolate
    • 40ml oil

   

  • • 20g white chocolate
    • 150ml milk
    • 100ml coffee

   

• For Garnish:
  • • 100g peanuts, chopped
    • 5g almond flakes

   

  • Whipped cream (for serving)

Nutritional Benefits:

• • Peanuts: Rich in protein, healthy fats, and essential vitamins and minerals.

• • Dark Chocolate: Contains antioxidants and can improve heart health.
  • Condensed Milk: Adds creaminess and sweetness, contributing to energy.
  • Whipping Cream: Adds richness and a satisfying texture.

Instructions:

1. 1. Prepare the Cake Batter:
      • • In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
        • Slowly incorporate 50ml milk and 50ml oil while whisking.
        • Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.

       

   2. Bake the Cake:
      • • Pour the batter into a greased 35 x 24 cm baking tray.
        • Preheat your oven to 180°C (350°F) and bake for 15 minutes.

       

      • Let the cake cool in the pan for 30 minutes.
   3. Prepare the Cream Layer:
      • • In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.

       

      • Fold in 100g coarsely chopped peanuts.
      • Spread this peanut cream evenly over the cooled cake base.

1. 1. Make the Chocolate Topping:
      • In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
      • In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.

1. Assemble the Cake:
   • Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
   • Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
   • Sprinkle with 100g chopped peanuts and 5g almond flakes.
   • • • Allow the cake to cool to room temperature.
       • Refrigerate for at least 30 minutes to set the chocolate.Final Cooling and Setting: 
   • Serve:
     • Cut the cake into squares.
     • Serve with a dollop of whipped cream.