Chocolate cake with peanut caramel
Chocolate cake paired with luscious peanut caramel. The moist layers of rich chocolate cake provide a sumptuous base, complemented by the sweet and nutty notes of the velvety peanut caramel.
For the dough:
200g dark chocolate
150 grams of butter
3 eggs (size M), room temperature
100 grams of sugar
350 grams of wheat flour
2 level teaspoons of baking powder
1 level teaspoon of baking soda
100 ml milk, room temperature
For the caramel:
100 grams of sugar
150 grams of whipped cream
75 g salted peanuts
Prepare the dough: chop the chocolate and melt it in a bain-marie with the butter. Let cool slightly.
Beat the eggs with the sugar for 6 to 8 minutes until light and creamy. Continue to beat and add the melted chocolate.
Mix the flour, baking powder and baking soda in a bowl and briefly stir into the egg and chocolate mixture, alternating with the milk.
Pour the dough into a buttered and floured cake mold (length 25 cm) and smooth.
Bake in a preheated oven for around 60 minutes at 175°C, top and bottom heat (or 150°C forced air). (Test for doneness with a wooden skewer. The cake is ready when there is no more batter on the wood when you poke it).
Remove the cake from the oven, leave to rest in the mold for about 10 minutes, then turn out onto a rack. Prick the hot cake several times with a wooden skewer.
Immediately prepare the caramel:
In a large, heavy skillet, melt the sugar over medium-high heat, without stirring. (When the sugar begins to melt, stir the pan occasionally so that the caramel becomes evenly golden brown.
You don’t want the caramel to become too dark or it will taste bitter). Add the nuts and cream and stir with a wooden spoon until the caramel has dissolved again.
Spread the caramel over the hot cake, poking it again several times so that it flows into the holes.
Let the cake cool.