Caramel Peanut Fudge Cake
Caramel Peanut Fudge Cake might be just the dessert you are searching for. One portion of this dish contains approximately 16g of protein, 35g of fat, and a total of 459 calories. This recipe serves 10. For $1.24 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 84 people were glad they tried this recipe. If you have almonds, sugar, cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Slow Cooker Caramel Peanut Butter Hot Fudge Cake, Slow Cooker Caramel Peanut Butter Hot Fudge Cake, and Caramel Peanut Butter Fudge.
Ingredients
almonds
100 g
cocoa
25 g
chocolate of at least cocoa parts
300 g
cream
500 ml
eggs
6
peanuts
150 g
rum
1 Tbs
sugar
150 g
water
2 Tbs
Cooking in Steps
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1For the sponge, beat egg yolks with sugar for 3-4 minutes until the mixture doubles in volume and becomes pale yellow.
egg yolk
sugar
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2Whisk the egg whites until soft peaks form.Fold the egg whites gently into the egg yolks cream.Gently stir in almonds and cocoa.Lightly butter and flour a 20 round cake pan, line with parchment paper.
egg whites
egg yolk
almonds
butter
cocoa powder
cream
all purpose flour
baking paper
cake form
whisk -
3Pour in the sponge mixture
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4Bake in preheated oven at 180C for about 20 minutes or until done (the trick with a toothpick).Leave the cake to cool completely in the cake pan, then carefully remove it and split into two layers.For the caramel cream heat sugar and water over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, but without stirring, until mixture becomes golden amber in color.
caramel
cream
sugar
water
toothpicks
oven
cake form -
5Remove from flame and set aside.Whip the cream, gradually stir in the caramel syrup.
caramel sauce
cream
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6Add peanuts, stir and combine.
peanuts
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7Mixture must be smooth (at first it will foam up a little).
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8Transfer the cream to a bowl to cool down to room temperature and thicken.For the ganache bring the cream just to a boil over medium-high heat; pour over chocolate.
chocolate
cream
bowl -
9Let stand 10 minutes. Stir very gently for 3-4 minutes until smooth and glossy, incorporating the cream steadily, without overworking.Cool ganache for an hour or until completely chilled, then beat for 2-3 minutes or until it becomes fluffy and lighter in color. Do not overbeat because it will become too thick and not spreadable.To assemble the cake, first sprinkle each cake layer with half of the rum and water syrup.
cream
water
rum
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10Spread the caramel cream over the bottom layer, cover with the top layer (wet side down).Immediately spread ganache over top and sides of cake.
caramel
cream