Turn on the oven to heat up to 180 degrees. Grind all the roasted peanuts in a blender or using a rolling pin.
Carefully separate the whites from the yolks.
Add a pinch of salt to the whites and beat with a mixer, gradually adding powdered sugar, until stable peaks form.
Next, add 300 grams of ground peanuts to the proteins and stir.
On parchment paper, draw a template (2 circles and 2 semicircles with a diameter of 18 cm) and lay out the dough, visually dividing it into three parts (300 grams each). Bake the cakes for 35 minutes, and then leave to cool completely.
Add milk to the yolks and stir well, then add sugar and 50 grams of butter and put on the stove to cook (until thick).
Pour the hot custard base over the chocolate and mix until smooth, then cool to room temperature.
Beat 150 grams of soft butter, gradually adding the chocolate mass. The cream is ready.
Assemble the cake.
Garnish with cream and peanuts on top, and leave in the refrigerator for a couple of hours. Bon Appetit!