Chocolate Peanut Dessert with Cream and Dark Chocolate Sauce

Ingredients

• 400 g dark chocolate, melted (For the sauce)
• 600 ml whipping cream (For the sauce)
• 3 eggs
• 50 g sugar (For the chocolate batter)
• 2 g salt
• 120 g all-purpose flour
• 25 g unsweetened cocoa powder
• 8 g baking powder
• 180 g sugar (For the caramel layer)
• 70 g butter (For the caramel layer)
• 140 ml whipping cream (For the caramel layer)
• 120 g peanuts
• 200 g cream cheese (Listed as cheese cream; use full-fat cream cheese)
• 60 g powdered sugar (For the cream)
• 80 g dark chocolate (For the cream; melt before incorporating)
• 5 g gelatin (For the cream)
• 35 ml water (For blooming the gelatin)

Steps

1. 1

   Preheat the oven to 180°C/350°F. Line a baking pan with parchment paper and lightly grease it so the chocolate base can be removed easily.

2. 2

   Separate or prepare the 3 eggs as needed for mixing, then beat them with 50 g sugar and 2 g salt until the mixture is lighter in color and slightly thickened.

3. 3

   Sift the flour, cocoa powder, and baking powder together. Add the dry ingredients to the egg mixture and fold just until no dry streaks remain; do not overmix.

4. 4

   Spread the batter evenly in the prepared pan. Bake until the surface is set and a skewer inserted in the center comes out with only a few moist crumbs, about 12–18 minutes. Cool completely.

5. 5

   Put 180 g sugar in a saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber color.

6. 6

   Add 70 g butter to the caramel carefully, stirring until fully melted and combined. The mixture will bubble vigorously, so add the butter gradually and keep your hands away from the steam.

7. 7

   Slowly pour in 140 ml whipping cream while stirring continuously. Cook for another 1–2 minutes until smooth and slightly thickened, then remove from the heat.

8. 8

   Stir the peanuts into the warm caramel mixture. Pour the peanut caramel over the cooled chocolate base and spread it into an even layer. Chill until firm enough to support the cream layer.

9. 9

   Place the gelatin in the 35 ml water and leave it to bloom for about 5 minutes.

10. 10

    Beat the cream cheese with 60 g powdered sugar until smooth and creamy. Melt the 80 g dark chocolate gently, then let it cool slightly before mixing it into the cream-cheese mixture.

11. 11

    Warm the bloomed gelatin just until liquid, without boiling it. Stir a small amount of the cream mixture into the gelatin to temper it, then mix the gelatin back into the remaining cream until evenly distributed.

12. 12

    Spread the chocolate cream over the chilled peanut-caramel layer. Smooth the top with a spatula and refrigerate until set, approximately 1–2 hours.

13. 13

    For the sauce, melt the 400 g dark chocolate gently in a heatproof bowl over simmering water or in short microwave intervals, stirring frequently until smooth.

14. 14

    Heat the 600 ml whipping cream until steaming but not boiling. Pour it over the melted chocolate and whisk from the center outward until glossy and fully emulsified.

15. 15

    Pour or spread the chocolate sauce over the set dessert. Chill briefly until the topping is sliceable, then cut into portions with a warm, dry knife and serve.

Notes

The source provides ingredient quantities but no written preparation instructions, so the method has been reconstructed from the listed components. Refrigerate leftovers in a covered container for up to 4 days. Allow slices to stand at room temperature for 10–15 minutes before serving for a softer cream and topping.

Nutrition per serving

• dessert
• chocolate
• baked
• layered dessert
• peanut
• cream cheese
• decadent
• make-ahead