by Pallavi Purani

Almond-Peanut Chocolate cake

For this month’s Baking Partner’s challenge we went festive and had an option to make any cake out of Neapolitan cake, plum cake and Brazil Nut chocolate cake. Since I could not find brazil nuts 🙁 I tried to make the cake with some roasted peanuts and almonds. I topped it with peanut caramel sauce. My version of Neapolitan cake is here

Here is how I made it.

Print Recipe
Almond-Peanut Chocolate cake
For this month's Baking Partner's challenge we went festive and had an option to make any cake out of Neapolitan cake, plum cake and Brazil Nut chocolate cake. Since I could not find brazil nuts 🙁 I tried to make the cake with some roasted peanuts and almonds. I topped it with peanut caramel sauce.
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Course dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
Instructions
  1. Pre heat oven to 175-180C.
  2. Toast the nuts in a pan on low heat until they leave some oil. Dont let them burn.
  3. Churn them in a mixer with 2 tbsp sugar and make a fine powder out of it.
  4. Take a fork and work the lumps out, if any.
  5. In this now sift the flour and baking powder. Keep aside.
  6. Melt chocolate either on a double burner or in the microwave [Power 100 for a min first then 30 more seconds if needed.
  7. Cream butter and 4 tbsp sugar until fluffy.
  8. Add yolk one at a time and mix well.
  9. Add the chocolate to the butter mix.
  10. Add flour to it too.
  11. In a separate dry bowl, beat egg whites until soft peaks from.
  12. Add 2 tbsp sugar and beat until stiff peaks are formed. Dont over beat it.
  13. Fold the whites gently in the cake mixture. Mix a 1/3rd of mixture at a time.
  14. Pour it in a lined tin and bake for 35-40 min until the skewer comes out clean.
  15. Let it cool in the pan for 15 min. Take it out on a cooling rack and let it cool completely.
  16. For the caramel sauce:
  17. In a heavy base pan, add the water and sugar.
  18. Let the sugar turn nice and brown on a low-medium flame.
  19. Add cream, honey and butter. It shall splutter a lot. Try not to get sugar burns.
  20. Using a spoon, try to remove lumps.
  21. Cook it for a few min and then add peanuts.
  22. Turn off the gas.
  23. Assembling the cake-
  24. Using a fork, make holes on the cake.
  25. Pour the caramel on the cake.
  26. Let it sit for a couple of minutes.
  27. Serve with love
Recipe Notes

The original recipe asked for 3./4 cup but since both peanuts and almonds have high oil content I chose to put in less butter. Trust me it was the right decision.



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