Caramel Peanut Fudge Cake

Ready in : 45 mins

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.

Diets

GLUTEN FREE

LACTO OVO VEGETARIAN

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

1
For the sponge, beat egg yolks with sugar for 3-4 minutes until the mixture doubles in volume and becomes pale yellow.

egg yolk

sugar
2
Whisk 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
3
Pour in the sponge mixture
4
Bake 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
5
Remove from flame and set aside.Whip the cream, gradually stir in the caramel syrup.

caramel sauce

cream
6
Add peanuts, stir and combine.

peanuts
7
Mixture must be smooth (at first it will foam up a little).
8
Transfer 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
9
Let 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
10
Spread 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