Snickers cake without Snickers

Ingredients for 1 servings:

• 200 g muscovado sugar
• 100 g peanut butter, chunky
• 100 g butter or margarine
• 5 eggs
• 200 g dark chocolate, with 70% cocoa content
• 1 tbsp, heaped flour
• 80 g peanuts, roasted and unsalted
• 80 g Choco Chunks
• 100 g raw cane sugar
• 100 ml soy cream (Soy Cream Cuisine)
• 25 g butter or margarine
• 1 handful of peanuts, roasted and unsalted as a topping

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

For all Snickers lovers, for a 26 cm springform pan

We wanted to recreate the perfect Snickers cake from our vacation. It worked on the second attempt, and here’s the result: Melt butter, peanut butter, and chocolate in a Thermomix at 50°C for 3 minutes, or alternatively, over a bain-marie. Sprinkle in the sugar and let everything cool. Stir in the eggs. Fold in the flour and briefly stir in the Choco Chunks. Preheat the oven to 190°C (top/bottom heat). Prepare a 26cm springform pan, line with baking paper if necessary. Pour in half of the batter and sprinkle with the peanuts. Pour the second half of the batter on top. Bake the cake on the middle rack for about 25 minutes. It should still be nice and moist and gooey after this baking time. Make a caramel sauce in a pan using raw cane sugar (the muscovado sugar is too strong for me here), butter, and soy cream. Serve the sauce with the remaining peanuts as a topping. If you like, add a pinch of sea salt to the caramel sauce. Warning: This is a calorie bomb! You’ll hardly be able to eat more than one piece.