Chocolate Layer Cake with Peanut Butter
Ingredients
- For the cake
- 4 egg yolks
- 50 grams powdered sugar
- 5 drops Amaretto
- 50 grams white Chocolate
- 4 egg whites
- 50 grams sugar
- 100 grams finely ground Peanuts
- 50 grams Pastry flour
- For the cream
- 150 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- powdered sugar (to taste)
- 150 grams creamy Peanut butter
- For icing and garnish
- 100 grams Milk chocolate
- 50 milliliters Whipped cream
- 100 grams creamy Peanut butter
- 2 Tbsps roasted, chopped Peanuts
- 1 Tbsp chopped Milk chocolate
Preparation steps
For the cake: In a bowl, beat the yolks with the sugar and amaretto until thick. Melt the chocolate and cool slightly. Stir into the egg yolk mixture.
In another bowl beat the egg white until stiff. Continue beating while adding the sugar 1 spoonful at a time until very stiff and glossy.
Stir the peanuts into the egg yolk mixture. Stir in the flour. Gently fold the egg whites into the egg yolk mixture until thoroughly combined.
Pour batter into a parchment-lined springform pan and smooth top. Bake on the lowest rack of a 180°C (approximately 350°F) oven until an inserted toothpick comes out clean, about 30 minutes. Remove from the oven, remove springform pan rim and allow the cake to cool completely on a rack.
For the cream: In a bowl, beat the cream with the whipped cream stabilizer and powdered sugar until stiff. In another bowl, stir the peanut butter with 1-2 spoons of the cream mixture until soft. Gently fold the remaining cream into the peanut butter mixture.
For assembling: Slice the cake horizontally into 6 layers. Spread 5 layers with the cream and stack. Place the remaining layer of cake on top and press gently to adhere. Refrigerate until set.
For icing and garnish: Chop the chocolate and place in a bowl. Bring the cream to a boil in a pot on the stove. Pour over the chocolate and stir until melted. Gradually add the peanut butter and stir until smooth. Cool the mixture completely. Spread over the exterior of the cake.
In a bowl, stir the nuts and chocolate together. Sprinkle on top of the cake. Refrigerate until set, about 2 hours.
