How To Cook Cake With Peanut Cream Grilling And Chocolate Glaze - Recipe

Joe Fowler Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Cake With Peanut Cream Grilling And Chocolate Glaze - Recipe

Learn how to cook "Cake with peanut cream grilling and chocolate icing". Delicious recipe.

Necessary products

For the dough:

  • 5 eggs
  • 150 grams of sugar
  • 2 tablespoons oil
  • 80 grams of dark chocolate
  • 70 grams of flour
  • 50 grams of cocoa
  • 40 grams of starch
  • 1 teaspoon (without tip) baking powder

For the peanut grill:

  • 250 grams of crushed roasted peanuts
  • 200 grams of sugar
  • 4 tablespoons fresh milk
  • 250 grams of butter
  • 200 grams of condensed milk (boiled)

For the chocolate coating:

  • 80 milliliters of whipping cream with a fat content of 35%
  • 180 grams of dark chocolate

For decoration:

  • 150 milliliters of confectionery cream with 35% fat
  • 100 grams of boiled condensed milk

 

Method of preparation :

Divide the eggs into yolks and whites. Beat the yolks with half the sugar until white. Pour 2 tablespoons of oil, melted dark chocolate and stir.
Add the dry mixture of flour, cocoa, starch and baking powder to this combination.

Beat the egg whites separately with the rest of the sugar and carefully combine them with the chocolate mass, adding a little of them and stirring.

Bake a loaf of dough, which you pour into a large form (measuring 30/40 cm). The degrees of the oven should be 180.

When cool, cut it horizontally into two pieces.

Make the peanut cream by mixing the peanuts with the sugar, milk and 70 grams of butter. Heat the combination until the sweet crystals and butter melt. Pour into a silicone mold or Teflon pan (never use parchment) and bake the cream until golden at 200 degrees.

Then wait for it to cool and break it into pieces.

Beat the remaining butter (180 grams) and condensed milk (200 grams) until white, finally add the grill and just stir.

Glue the two loaves with the delicious grilling cream and cover the cake with the chocolate glaze, which you make by mixing 80 milliliters of heated liquid cream with 180 grams of broken dark chocolate, which should melt and the combination should become homogeneous.

Decorate the dessert with cream flowers, which you make from a cream obtained from 150 milliliters of liquid cream and 100 grams of boiled condensed milk.

Enjoy!

 

More on the topic:
  • Protein cream for cakes and pastries
  • Butter cream for cakes and pastries
  • Hard sugar dough for cakes - a way of preparation and application
  • Sugar dough with egg white

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