Recipe Index

Ingredients

• 3 eggs
• 2.82 oz sugar
• A pinch of salt
• 2 tbsp vegetable oil
• 3 tbsp + 1 tsp milk
• 2.82 oz all-purpose flour
• 0.71 oz cocoa powder
• 1 teaspoon baking powder
• 7.76 oz sugar
• 3.53 oz butter
• 5.64 oz cream (30–36%)
• 1/2 teaspoon salt
• 5.29 oz roasted peanuts
• 14.11 oz cream cheese
• 1.06 oz powdered sugar
• 1 teaspoon vanilla extract
• 5.29 oz cream (33–36%)
• 5.29 oz milk chocolate
• 2 tbsp unscented vegetable oil
• 1.76 oz roasted peanuts, chopped

Method

1. Heat the oven to 350°F and line the bottom of an 8-inch baking pan with parchment paper.
2. Whisk the eggs, 2.82 oz sugar, and a pinch of salt in a large bowl for 10 to 15 minutes, until light and slightly fluffy.
3. Mix in the 2 tablespoons vegetable oil and the milk gently, then sift the flour, cocoa powder, and baking powder together and fold them into the batter in two portions, keeping the mixture airy.
4. Pour the batter into the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool the cake completely.
5. For the caramel layer, melt the 7.76 oz sugar over medium heat until golden, add the butter and mix well, then pour in the 5.64 oz cream slowly while stirring. Add the 1/2 teaspoon salt and the 5.29 oz roasted peanuts, mix, and let the caramel cool slightly.
6. Beat the cream cheese, powdered sugar, and vanilla together until smooth, then add the 5.29 oz cream and mix until creamy.
7. Spread the cream cheese layer evenly over the cooled cake, then pour the caramel peanut mixture over it.
8. Refrigerate the cake for 2 to 3 hours to set.
9. Melt the milk chocolate, stir in the 2 tablespoons unscented vegetable oil until smooth, pour the glaze over the chilled cake, and sprinkle the chopped roasted peanuts over the top.
10. Chill the glazed cake for 10 to 15 minutes more, then slice it and serve the slices cold.

Prep: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour + chilling time · Cook: 30 minutes · Total: 1 hour + chilling time

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data