Caramel peanut fudge cake

Name: Caramel peanut fudge cake
Total time: 45 min
Yield: 10 servings
Ingredients: 3.53 oz almonds; 0.88 oz cocoa powder; 2.11 cups cream; 6 egg whites; 5.29 oz peanuts; 1 Tbs white rum; 5.29 oz sugar; 2 Tbs water

Indulge in a decadent Caramel Peanut Fudge Cake, perfect for those following a gluten-free and lacto ovo vegetarian diet. This rich dessert covers 23% of your daily requirements of vitamins and minerals in each serving. Ideal for special occasions or holidays when you want to impress your guests with a homemade treat. Similar recipes include Slow Cooker Caramel Peanut Butter Hot Fudge Cake and Caramel Peanut Butter Fudge.

Ingredients

almonds

3.53 oz

cocoa powder

0.88 oz

cream

2.11 cups

egg whites

peanuts

5.29 oz

white rum

1 Tbs

sugar

5.29 oz

water

2 Tbs

Method

For the sponge, beat egg yolks with sugar for 3-4 minutes until the mixture doubles in volume and becomes pale yellow.
Whisk the egg whites until soft peaks form.Fold the egg whites gently into the egg yolks cream.Gently stir in almonds and cocoa.Lightly butter and flour a 20 round cake pan, line with parchment paper.
Pour in the sponge mixture
Bake in preheated oven at 180C for about 20 minutes or until done (the trick with a toothpick).Leave the cake to cool completely in the cake pan, then carefully remove it and split into two layers.For the caramel cream heat sugar and water over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, but without stirring, until mixture becomes golden amber in color.
Remove from flame and set aside.Whip the cream, gradually stir in the caramel syrup.
Add peanuts, stir and combine.
Mixture must be smooth (at first it will foam up a little).
Transfer the cream to a bowl to cool down to room temperature and thicken.For the ganache bring the cream just to a boil over medium-high heat; pour over chocolate.
Let stand 10 minutes. Stir very gently for 3-4 minutes until smooth and glossy, incorporating the cream steadily, without overworking.Cool ganache for an hour or until completely chilled, then beat for 2-3 minutes or until it becomes fluffy and lighter in color. Do not overbeat because it will become too thick and not spreadable.To assemble the cake, first sprinkle each cake layer with half of the rum and water syrup.
Spread the caramel cream over the bottom layer, cover with the top layer (wet side down).Immediately spread ganache over top and sides of cake.

Nutrition:

459 kcal

Carbs

39 g

Fat

35 g

Protein

15 g

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