CHOCOLATE CARAMEL HEART AND PEANUT CAKE
INGREDIENTS :
200 g of chocolate
4 eggs
70 g of brown sugar
110g butter
1 handful of peanuts
150 g of salted butter caramel (link above)
Chocolate mousse :
150g dark chocolate
90 g of milk
3 g of bovine gelatin (i.e. 1 large sheet)
170 g of whole liquid cream (30% fat)
Icing:
130 g of dark chocolate
130 g of whole liquid cream (30% fat)
1 tsp of spread
PREPARATION OF THE RECIPE :
1-Place the peanuts on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C and let brown.
Cooking time 10 minutes.
2-Break the chocolate and place it in a bowl. Add the butter. Melt everything in the microwave in 40 second increments.
3-Meanwhile, beat the egg whites until stiff.
4-In a salad bowl, whisk the yolks with the sugar. The mixture should whiten.
5-Pour the melted chocolate over the blanched yolks then mix.
6-Add the egg whites in several batches to the chocolate dough and mix gently.
7-Pour the dough into a buttered mold 15 cm in diameter.
8-Place the mold in an oven preheated to 170°C fan and bake for between 30 and 40 minutes.
9-Meanwhile, prepare the salted butter caramel (recipe link above).
Chocolate mousse:
10-Place the gelatin in a bowl of cold water to soften it.
Foam and assembly:
11-Place a rhodoid on the edges of the retractable circle then place the cake in the bottom. Pour in the caramel then the peanuts. Put everything in the freezer for 30 minutes to allow the caramel to set.
12- 10 minutes before assembly: break the chocolate, place the pieces in a salad bowl and melt in 30-second increments in the microwave.
13- Heat the milk in a saucepan.
14-Squeeze out the gelatin. Remove from the heat, dissolve the gelatin in the hot milk then pour everything over the melted chocolate. Mix. You should obtain a smooth and shiny chocolate.
15-Put the cold liquid cream in the mixer bowl and whisk everything together. It should double in volume and resemble shaving cream.
16-Pour the whipped cream in 3 batches into the chocolate and mix gently.
17-Take the cake out of the freezer. Add the chocolate mousse. Tap the dish on a flat surface to evenly distribute the foam. Reserve overnight in the freezer.
Icing:
18-The next day, melt the chocolate with the cream in the microwave in 30 second increments. Then pour over the cake. Leave to set for a few minutes then lightly heat the circle using a blowtorch or a warm damp cloth. Circle the cake.
19-Place the spread in a bag and decorate by making circles on top of the cake.
