Hi everyone! Are you ready for a veeery greedy recipe? ? Here’s a delicious Peanut and Caramel Marble Cake ? This Cake is made up of a Cocoa Dough and a Peanut Praline Dough, which is then covered with some Chocolate/Crushed Peanuts Glaze and topped with Soft Caramel Cubes and Caramelized Peanuts ?
For a 25,5x13x7cm Cake (1,5L in water):
Cocoa Dough:
- 60g of butter
- 100g of granulated sugar
- 15g of cocoa powder
- 1 egg
- 1,5g of salt
- 93g of full liquid cream
- 100g of flour
- 2,5g of baking powder
Peanut Dough:
- 60g of butter
- 100g of sugar
- 60g of peanut praline
- 1 egg
- 1,5g of salt
- 90g of full liquid cream
- 95g of flour
- 2,5g of baking powder
+ 25g of butter
Soft Caramel:
- 50g of full liquid cream
- 25g of glucose (or honey)
- 100g of sugar
- 1,5g of salt
- 75g of butter
Peanut Praline:
- 50g of sugar
- 65g of peanuts
Glaze:
- 300g of dark chocolate
- 45g of neutral oil
- 60g of peanuts
Caramelized Peanuts:
- 40g of peanuts
- 14g of sugar
- 4g of water
- 2g of neutral oil
We’ll start with the praline:
1. Roast the peanuts for 10-15min in a 150°C/302°F preheated oven.
2. In a saucepan, place the sugar and let it cook over low/medium heat until it caramelizes completely. You can stir with a spatula at the spots that have already caramelized.
3. Pour the caramel over a silicone mat and let it cool down.
4. In a mixer, place the caramel pieces with the roasted peanuts.
5. Mix until you get a smooth and liquid paste.
6. Keep in a jar until use.
For the soft caramel:
1. In a saucepan, add the sugar and glucose (or honey).
2. Cook over low/medium heat until it becomes golden.
3. Bring to boil the cream.
4. Pour the cream little by little over the caramel.
5. Let it boil again to remove the lumps.
6. Pour in another container and let it cool down to 45°C.
7. Once the caramel is at 45°C, add the butter cut into small pieces and emulsify with a hand blender.
8. Pour into a pie ring (mine is 10cm in diameter and a bit less than 2cm in height. I’ve also wrapped the bottom with cling film). Don’t use a ring that is bigger because the cubes will be too thin. Freeze until it hardens completely.
For the Peanut Dough:
1. Preheat the oven to 165°C/329°F fan-assisted.
2. Cream the softened butter with the sugar and praline. So, you need to take the butter out of the fridge at least 1h-1h30 before starting.
3. Add the egg and mix.
4. Add the sifted flour, baking powder and salt. Combine with a spatula.
5. Finish off by adding the cream.
6. Place the dough in a pastry bag.
For the Cocoa Dough:
1. Repeat the same steps as for the Peanut Dough, but don’t add the praline with the butter and don’t forget the cocoa powder when adding the flour. Also be careful of the different measurements.
2. Place in a pastry bag.
3. Grease and flour your cake mold.
4. In order to have a nice marbling effect, pipe one dough with the letter “M” and pipe the other with the letter “W”. Here’s some pictures for you to better understand.
5. Cream some softened butter (the 25g).
6. Pipe a fine line of this butter over the cake.
7. Cook for at least 50min. Don’t open the oven before 30min. Then, you can check from time to time. When you prick the middle of the cake with a knife, the blade should come out clean.
8. Wait until it cools down before unmolding.
For the Caramelized Peanuts:
1. Bring to boil the water and sugar.
2. Add the peanuts and mix over low heat until the sugar caramelizes.
3. Off the heat, add the oil.
For the glaze:
1. Melt the chocolate in a bain-marie (or microwave).
2. Add the oil and the crushed peanuts.
It’s time to assemble!
1. Place the Cake over a tray with 3 sheets of aluminum underneath.
2. Pour the glaze over the cake. Start with the edges. You can take a sheet of aluminum and use the excess of glaze to cover some areas if needed. you also have the second sheet if necessary.
3. Let it harden at room-temperature.
4. Take the Soft Caramel out of the freezer and cut some small cubes. At room-temperature the caramel cubes will melt, so manipulate them quickly.
5. Cover the top of the cake with these cubes and with the caramelized peanuts.
Your Cake is ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
