Almond-Peanut Chocolate cake

Name: Almond-Peanut Chocolate cake
Total time: 1800 s
Yield: 10-piece
Cuisine: Indian
Ingredients: cake For the -; 1/2 cup Almonds . ...; 1/2 cup Peanuts [ Without the skin preferably . ...; 1/2 cup Dark Chocolate . ...; 1/2 cup Sugar . + 2 tbsps ...; 1/4 cup All Purpose Flour . ....; 1/2 tsp Baking powder . ...; 1/2 cup Butter [Room temperature]...; 4 Eggs ... [separated]; 3/4 cup Peanuts …; 1 cup Sugar …; 1/4 cup Water …; 1/2 cup Cream …; 1/2 tbsp Honey …; 1 tbsp Butter …

pinksocks @cook_7828550

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.

pinksocks @cook_7828550

Saved

Ingredients

30 mins

10-piece

cake For the -
1/2 cupAlmonds . ...
1/2 cupPeanuts [ Without the skin preferably . ...
1/2 cupDark Chocolate . ...
1/2 cupSugar . + 2 tbsps ...
1/4 cupAll Purpose Flour . ....
1/2 tspBaking powder . ...
1/2 cupButter [Room temperature]...
4Eggs ... [separated]
3/4 cupPeanuts …
1 cupSugar …
1/4 cupWater …
1/2 cupCream …
1/2 tbspHoney …
1 tbspButter …

Saved

Steps

30 mins

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