Caramel-peanut cake Recipe

click to rate
1 vote | 1483 views

Sinful, delightful treat.

Prep time:
Cook time:
Servings: 10


Cost per serving $1.40 view details
  • Sponge:
  • 6 eggs, egg yolks separated from the egg whites
  • 80g sugar
  • 100g almonds, finely ground
  • 25g cocoa
  • Caramel cream:
  • 3 tbs water
  • 150g sugar
  • 150ml cream
  • 150g peanuts, coarsely chopped
  • Ganache:
  • 500ml cream
  • 300g dark chocolate (at least 70% cocoa parts)
  • Syrup for the sponge:
  • 2 tbs water
  • 1 tbs rum


  1. For the sponge, beat egg yolks with sugar for 3-4 minutes until the mixture doubles in volume and becomes pale yellow.
  2. Whisk the egg whites until soft peaks form.
  3. Fold the egg whites gently into the egg yolks cream.
  4. Gently stir in almonds and cocoa.
  5. Lightly butter and flour a ø20 round cake pan, line with parchment paper. Pour in the sponge mixture Bake in preheated oven at 180˚C for about 20 minutes or until done (the trick with a toothpick).
  6. Leave the cake to cool completely in the cake pan, then carefully remove it and split into two layers.
  7. For the caramel cream heat sugar and water over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, but without stirring, until mixture becomes golden amber in color. Remove from flame and set aside.
  8. Whip the cream, gradually stir in the caramel syrup.
  9. Add peanuts, stir and combine. Mixture must be smooth (at first it will foam up a little). Transfer the cream to a bowl to cool down to room temperature and thicken.
  10. For the ganache bring the cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir very gently for 3-4 minutes until smooth and glossy, incorporating the cream steadily, without overworking.
  11. Cool ganache for an hour or until completely chilled, then beat for 2-3 minutes or until it becomes fluffy and lighter in color. Do not overbeat because it will become too thick and not spreadable.
  12. To assemble the cake, first sprinkle each cake layer with half of the rum and water syrup.
  13. Spread the caramel cream over the bottom layer, cover with the top layer (wet side down).
  14. Immediately spread ganache over top and sides of cake.


Add the recipe to which day?
« Today - May 22 »
Today - May 22
May 23 - 29
May 30 - Jun 05
June 6 - 12
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 175g
Recipe makes 10 servings
Calories 539  
Calories from Fat 295 55%
Total Fat 33.17g 41%
Saturated Fat 17.17g 69%
Trans Fat 0.03g  
Cholesterol 157mg 52%
Sodium 80mg 3%
Potassium 415mg 12%
Total Carbs 51.72g 14%
Dietary Fiber 4.1g 14%
Sugars 40.17g 27%
Protein 10.38g 17%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment