Peanut Cake with Paçoca and Chocolate
Are you ready to indulge your sweet tooth with something incredibly delightful? Imagine a cake that's a perfect blend of nutty flavor from roasted peanuts, creamy decadence from chocolate, and a unique twist from the Brazilian treat known as paçoca.
Ingredients
- 4 units of egg
- 1 1/4 cup skinless peanuts
- 1 cup oil
- 2 1/2 cups sugar
- 2 cups wheat flour
- 2 1/2 cups chocolate powder
- 1 tablespoon chemical yeast
- 1 cup milk
- 550 grams cork paçoca
- 1 can condensed milk
- 3/4 cup water
- 1 tablespoon margarine
- 500 grams cream
Instructions
- Preheat the Oven: Start by preheating your oven to 170 °C (340 °F). Grease a 25 cm round pan.
- Blend Wet Ingredients: In a blender, combine the egg yolks, 1 cup of skinless peanuts, and oil. Blend for about 3 minutes until smooth.
- Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add 2 cups of sugar and continue to beat until stiff peaks form.
- Combine Mixtures: Carefully fold the whipped egg whites into the blended mixture in the blender.
- Add Dry Ingredients: Add the wheat flour, 2 1/2 cups of chocolate powder, yeast, and milk to the blender. Blend everything together for another 3 minutes until combined.
- Bake: Pour the mixture into the prepared pan and bake in the preheated oven for 50 minutes.
- Prepare the Filling: Meanwhile, crumble the paçoca in a bowl and mix it with the condensed milk and 300 g of cream. Refrigerate for 20 minutes.
- Make the Topping: In a pan, combine 1/2 cup sugar and water, and let it caramelize. Add margarine and cook over low heat until syrup thickens. Incorporate the remaining chocolate powder and cream.
- Assemble the Cake: Once the cake has cooled, un-mold it, fill the middle with the paçoca mixture, cover with the chocolate syrup, and top with additional chopped peanuts.