Chocolate-Peanut Cake

Name: Chocolate-Peanut Cake
Yield: serves 8 on it¿s own or 16 as part of fourplay
Ingredients: 1/2 cup (125g) smooth peanut butter; 4 1/3 ounces (124g) hazelnut praline paste (see Note); 2 ounces (56g) white chocolate (preferably Valrhona), chopped; 4 ounces (116g) feuilletine (see Note); 1/4 cup (25g) hazelnut flour; 1/4 cup (25g) peanut flour; 4 teaspoons (12g) all-purpose flour; 4 large egg whites; Cream of tartar; 1/2 cup plus 2 tablespoons (125g) sugar; 3 to 4 tablespoons (32g) coarsely chopped hazelnuts and peanuts; 5 3/4 ounces (162g) milk chocolate (preferably; Valrhona Jivara 40% cacao), finely chopped; 1 cup (240g) heavy cream; 1/4 teaspoon (1g) coarse salt; 1/2 cup (125g) smooth peanut butter; 1 cup plus 3 tablespoons (285g) heavy cream; 3 ounces (84g) bittersweet chocolate (preferably Valrhona Le Noir Gastronomie 61% cacao), chopped; 2 tablespoons (25g) sugar; 1/4 teaspoon (1g) coarse salt; 2 large eggs yolk; Unsweetened cocoa powder; Gold leaf (optional); Peanut Caramel (page 216); Bitter Chocolate Sorbet (page 231); Chocolate Décor swirls (page 265; optional); Almond Praline Powder (page 216; optional)

December 9, 2011

Ever since I ate my first Reese’s Peanut Butter Cup, I’ve been a fan of chocolate and peanut butter, and I have a lot of fun taking that flavor combination to new levels. This dessert has many textures and flavor dimensions and is a winner in more ways than one. I entered this recipe in a Peanut Advisory Board competition, and it came away with first prize. This is one of my most complicated desserts. Make sure to read through the entire recipe before beginning. Freeze any leftovers: they will be fine for about one month, and you can eat them like frozen Snickers bars.

Cooks' Note

You can purchase the praline paste online from L’Epicerie. Feuilletine is also available online from L’Epicerie. You could also buy cigarette cookies from a gourmet store and crush them as a substitute for the feuilletine.

Recipe notes

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