INGREDIENTS
- For a 22 cm cake.
- Makes 4 discs.
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Complete milk 300 cc.
- – Vanilla essence c/n.
- – Harina leudante 245 g.
- – Corn starch 60 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Salt 1 pinch.
- – Peanuts 150 g.
- PEANUT BUTTER:
- – Cream cheese 300 g.
- – Butter 120 g.
- – Peanut paste or butter 120 g.
- – Impalpable sugar 300 g.
- – Bitter cocoa powder 75 g.
- ARMED:
- – Dulce de leche pastry chef 600 g.
- – Black pastry tub 200 g.
When you like chocolate, this recipe is for you! Take pleasure in this unbelievable and exquisite chocolate and peanut cake .
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs separately.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. When you use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 20 to 22 cm cake pans. in diameter, sow with peanuts and bake at 180°C for 8 to 10 minutes.
6. For the peanut butter , beat the comfortable butter with the impalpable sugar.
7. Add the peanut butter and beat once more.
8. Add the cheese and sifted bitter cocoa.
9. Beat till mixed, watch out to not beat an excessive amount of as a result of it may well break.
10. Reserve within the fridge in a pastry bag till used.
11. To assemble , place a biscuit on the presentation plate, make a spiral of dulce de leche with out reaching the sting.
12. Full the disk with peanut butter, and canopy with one other biscuit.
13. Repeat the method two extra occasions and semi-cover all the cake with the assistance of a spatula.
14. Put within the fridge for 1 hour.
15. Embellish with chocolate curlers. And it is prepared! .
