Chocolate Snickers Cake by Liza Glinskaya
🎂A la Snickers cake
🍫Chocolate biscuit:
150 g eggs (3 pcs).
80 g sugar (2.9 oz)
150 g dark chocolate (1/3 lb)
100 g flour (3.6 oz)
1 g salt (by the tip of a knife)
zest of one orange or tangerine (optional)
🍯 Salted Caramel with Peanuts:
100 g sugar (3.6 oz)
120 ml cream (4 fl.oz, 30-35% fat)
50 g condensed milk (1.8 oz)
100 g butter (3.6 oz)
50 g dark chocolate (1.8 oz)
200 g roasted peanuts (7 oz, without peel)
2 g salt (pinch)
🍰Prepare the chocolate sponge cake.
✅Turn on the oven to 350F.
✅ Melt the chocolate in the microwave or in a steam bath.
✅ Combine room temperature eggs with orange zest and melted chocolate, mix until smooth.
✅ Add the sugar and mix again.
✅ Combine the flour and salt and add to the chocolate and egg mixture.
✅ Stir.
✅ Place parchment on the bottom of a 22 cm dish, spread a thin layer of softened butter on the edges of the dish.
✅ Place the dough in the dish and smooth it out. Place in oven preheated to 350F for 15 minutes.
🍯 Prepare the caramel.
✅ Put the sugar in a heavy-bottomed saucepan. Stir until the sugar is completely melted.
✅ Add hot cream to the saucepan - pour in a thin stream and stir.
✅ Add the condensed milk.
✅ Add the sweetened condensed milk, and leave it on a low heat for a few minutes, stirring.
✅ Remove from the heat and add the chocolate.
✅ Put the mixture into a measuring jug, add the butter and beat with an immersion blender until smooth. Add salt.
✅ Roast the nuts in a preheated 340F oven for 12-15 minutes. Add nuts to the caramel-chocolate mixture. Stir to combine.
✅ Take the biscuit out of the oven, leave it for half an hour at room temperature to cool down.
✅ Pour the chocolate caramel and peanuts on top of the biscuit. Smooth with a spatula and leave in the fridge for 4-5 hours to allow the caramel to stabilize.
✅ Remove the cake tin from the mold by warming the sides with a household hair dryer.
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