Ingredients
Dough:
- 280 gram Egg white 8 pieces
- 270 gram Sugar powder 13, 5 tablespoons without top
- 300 gram Peanuts fried, 1 Cup and 5 tablespoons
- 1 pinch Salt to taste
Cream:
- 145 gram Egg yolk 8 pieces
- 150 ml Milk
- 100 gram Sugar 5 tablespoons without top
- 150 gram Dark chocolate chocolate with 50% or more cocoa content
- 200 gram Butter 50 grams in the custard base and 150 grams whisk
Decoration:
- 200 gram Peanut fried, 1 Cup and 1 tablespoon
Instructions
- 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!