Chocolate Peanut Sponge Cake:
2 eggs, separated
¼ tsp salt
⅓ cup (70g) sugar
⅔ cup (70g) ground toasted unsalted peanuts
¼ cup (30g) unsweetened cocoa powder
Caramel Peanut Layer:
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water (for dissolving gelatin)
1 cup (100g) unsalted peanuts (toasted)
Peanut Butter Cream Cheese Mousse:
1¼ cup (300g) cream cheese
½ cup (120g) creamy peanut butter (room temperature)
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2½ tsp (7g) gelatin powder
3 tbsp (45ml) water
1¼ cup (300g) whipping cream (35% fat, chilled)
Chocolate Glaze:
6 oz (180g) semisweet chocolate
¾ cup (180g) whipping cream
2½ tbsp (37ml) milk
2½ tbsp (37g) unsalted butter (room temperature)
For Decorating:
3 tbsp (45g) creamy peanut butter
Chopped peanuts
Peanut halves
Prepare Chocolate Peanut Sponge Cake:
Preheat Oven: Preheat oven to 325°F (160°C). Grease an 8-inch (20 cm) pan and line with parchment paper.
Whip Egg Whites: Separate eggs. Add salt to egg whites and whip until foamy. Gradually add sugar, whipping until soft peaks form.
Combine Ingredients: Gently fold in beaten egg yolks, ground peanuts, and cocoa powder.
Bake: Pour batter into the prepared pan. Bake for 17-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
Prepare Caramel Peanut Layer:
Make Caramel: Cook sugar and water in a medium saucepan over medium-high heat without stirring until it turns dark caramel. Remove from heat and carefully add cream. Stir until smooth. Add vanilla, salt, and butter, stirring until smooth.
Prepare Gelatin: Dissolve gelatin in 2 tbsp water and let swell for 5-10 minutes. Add to warm caramel, stirring until dissolved. Let cool.
Add Peanuts: Stir toasted peanuts into the caramel. Line a 7-inch (18 cm) round pan with plast
