John Myers
Ingredients for 1 servings:
- 400 g butter biscuits
- 250 g butter
- Baking cocoa
- 200 g peanuts, salted
- brown sugar
- some cream
- 200 g cream
- 400 g milk chocolate coating
- 200 g cream
- 200 g milk chocolate coating
- 1 pack of cream stiffener
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes
without baking
It’s best to use a food processor to crush butter cookies until they’re just crumbs. Heat the butter until liquid. Mix the crumbs, melted butter, and cocoa powder (if desired) in the food processor to form a dough. Press the dough into a tart pan or 26cm springform pan and refrigerate. For the peanut filling, caramelize the peanuts and sugar in a pan. Deglaze with a little cream and let it simmer. Spread the mixture on the cake base and return to the refrigerator. For the chocolate filling, heat the cream and melt the finely chopped chocolate in it. Once all the chocolate has melted, spread the mixture on the cake base. Refrigerate the cake for a few hours to allow the mixture to set. For the decoration, heat the cream and melt the finely chopped chocolate in it. Chill the chocolate cream completely, ideally overnight. The next day, whip it with cream stiffener. Decorate and decorate the cake as desired. Tip: This recipe can be varied to suit your taste. For example, you can make a base without cocoa powder or double the amount of peanut butter, filling, or decoration. If you prefer white chocolate, you can also use white chocolate, but you’ll need to halve the amount of cream.
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