INGREDIENTS
- For the mass:
- Makes 4 20 cm discs.
- – Milk 200 cc.
- – Crema 50 cc.
- – Butter 200 g.
- – Sugar 180 g.
- – Semi-sweet chocolate 150 g.
- – Eggs 3 items.
- – Flour 0000 200 g.
- – Corn starch 40 g.
- – Baking powder 15 g.
- – Bitter cacao 35 g.
- For the ganache:
- – Crema 200 g.
- – Milk chocolate 400 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- For ganache 2:
- – Crema 150 g.
- – Chocolate blanco 450 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- To embellish:
- – Chocolate curlers (made with a potato peeler).
To rejoice Worldwide Chocolate Day this September 13, we loved this spectacular recipe! Chocolate and peanut cake, the most effective mixtures on the planet to be happier
PROCEDURE:
For the cake:
1. Place the milk, cream, butter and sugar in a saucepan. Carry to boil.
2. Pour over the finely chopped chocolate and blend till melted. Add the eggs and blend.
3. In one other bowl, sift the flour, the starch with the baking powder and the bitter cocoa.
4. Add the dry components little by little to the earlier combination.
5. Divide the combination into 4 waists and bake at 170 levels for roughly quarter-hour. Whenever you insert a toothpick it ought to come out clear.
6. Let cool.
For the ganaches:
1. Place the cream in a saucepan and produce to a boil.
2. Pour over the finely chopped chocolate, ensure that the cream comes into contact with all of the chocolate, combine till you obtain a clean and glossy cream.
3. Add the pomade butter, combine and end with the peanut paste.
4. Combine till it is vitally homogeneous.
5. Place within the fridge for an hour or a half, and beat with an electrical mixer till you obtain a clean cream. Use to assemble the cake.
6. Masks with each ganaches, attaining a marbled impact when passing the spatula.
7. Cowl with small marroc or chocolate curlers.
