✅ Technical Sheet

• Diameter: 18 cm
• Level: Easy
• Preparation time: 2 hours
• Servings: 10–15
• Allergens: lactose, gluten, eggs, peanuts, chocolate

✅ Ingredients

1. Chocolate sponge (18 cm)
• Eggs: 4
• Salt: 1 pinch
• Sugar: 130 g
• Flour: 65 g
• Cocoa powder: 35 g
• Cornstarch: 25 g

2. Nougat-mousse insert (16 cm)
• Egg whites: 45 g
• Salt: 1 pinch
• Sugar: 100 g
• Glucose syrup or honey: 30 g
• Water: 45 g
• Gelatin sheets: 6 g + 30 g of water to hydrate
• Peanut paste: 25 g
• Crushed peanuts: 25 g

3. Peanut caramel
• Sugar: 100 g
• Heavy cream (33–35% fat): 100 g
• Roasted peanuts: 100 g

4. Chocolate cream (for filling and coating)
• Heavy cream (33–35% fat): 300 g
• Cream cheese (such as Philadelphia): 300 g
• Dark chocolate (70%): 200 g
• Icing sugar: 50 g

✅ Preparation

1. Chocolate sponge
 1. Whisk the eggs with the salt until light and foamy.
 2. Gradually add the sugar and continue whisking until the mixture becomes pale and airy.
 3. Sift together the flour, cocoa powder, and cornstarch, then gently fold them into the egg mixture using a spatula.
 4. Pour the batter into a lined 18 cm pan and bake at 170 °C for 25–30 minutes.
 5. Check doneness with a toothpick. Let cool, wrap in plastic film, and set aside.

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2. Nougat-mousse insert
 1. Rehydrate the gelatin in 30 g of cold water.
 2. Whip the egg whites with the salt until soft peaks form. Add 1 tablespoon of sugar and continue whisking until you get a glossy meringue.
 3. In a saucepan, combine the remaining sugar, glucose syrup (or honey), and water. Heat to 120 °C.
 4. Pour the hot syrup slowly over the meringue while whisking at medium speed, then increase the speed until the texture becomes dense and shiny.
 5. Melt the gelatin and immediately incorporate it into the meringue.
 6. Add the peanut paste and crushed peanuts, mixing gently with a spatula or at low speed.
 7. Pour into a 16 cm ring lined with plastic film at the bottom. Smooth the surface and freeze for at least 2 hours.

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3. Peanut caramel
 1. In a heavy-bottomed saucepan, melt the sugar slowly without stirring until it turns amber.
 2. Heat the cream separately.
 3. Once the sugar is fully melted and golden, remove from the heat and pour in the hot cream in several additions, stirring vigorously.
 4. Return to low heat if necessary to obtain a smooth caramel.
 5. Add the peanuts, mix, and let cool.

⸻

4. Chocolate cream
 1. Beat the cream cheese with the icing sugar.
 2. Add the cold cream and whisk on medium speed until soft peaks form.
 3. Melt the chocolate (max 32 °C) and slowly pour it into the cream mixture while whisking on low speed.
 4. Finish mixing with a spatula to make it smooth.
 5. Transfer to a piping bag and refrigerate to stabilize.

⸻

Cake Assembly
 1. Cut the sponge into 3 equal layers.
 2. Place the first layer on a cake board and secure it with a small amount of cream.
 3. Lightly soak it with milk (or cream).
 4. Spread a thin layer of chocolate cream and pipe a border around the edge.
 5. Fill the center with peanut caramel.
 6. Place the second layer, soak it, and spread another layer of cream.
 7. Unmold the frozen nougat insert and gently place it on the cream.
 8. Cover with more cream if needed, then place the final soaked layer on top.
 9. Wrap the cake with parchment paper, place a ring around it, cover with film, and refrigerate for at least 2 hours — ideally overnight.

✅ Finishing

 1. Remove the ring and parchment paper.
 2. Take the chocolate cream out of the fridge 5–10 minutes before use. Knead the piping bag gently to soften it.
 3. Cover the cake with the remaining cream, smoothing it with a spatula.
 4. Decorate as desired: leftover peanut caramel, crushed peanuts, Snickers pieces, or mirror glaze.
 5. For perfect slices: use a hot, dry knife.