Kakahuète, the peanut cake, creamy caramel and chocolate

Kakahuète, the peanut cake, creamy caramel and chocolate

Peanuts, creamy caramel and chocolate… All its flavors combined in the same cake. With that, I was sure to make him happy for his 19th birthday (No, but 19 years old… That’s really not possible!)
I had spotted the log “like a Snickers” from Surprises and Gourmandises. I was largely inspired by it to make this birthday cake.

To make this cake, you will need peanut praline. I gave you the recipe some time ago. With this praline, I prepared a whipped peanut ganache, according to Cédric Grolet’s recipe. I have wanted to try this recipe for a while now. It’s a real crush. It is well flavored, even if ultimately it contains very few peanuts. The texture is perfect. It’s all sweet. The outfit is also ideal.
Inside, we have a chocolate mousse, a creamy caramel with pieces of roasted peanuts and a soft chocolate cake. I used Silikomart luna mold. And I didn’t make icing, but used a velvet bomb. It’s so much simpler. At least, with that we are sure of the result and it does not distort the taste.

This cake is really not difficult to make. You will have to start the insert on D-2 by preparing the chocolate mousse and the caramel so that they are frozen. We will also prepare the whipped ganache at this time so that it stays cool overnight. On D-1, we will make the cake and we will mount the ganache to assemble the cake so that it can take in the freezer. On D-Day, all that remains is to unmold it and decorate it a few hours before serving it.

I am sure that this cake will seduce you as much as me.

Kakahuète, the peanut cake, creamy caramel and chocolate:

Chocolate mousse:

70g dark chocolate (64%)
50g milk
1/2 sheet of gelatin (1 g)
100 g liquid full cream

Put the gelatin in a bowl of cold water to soften it.

Melt the dark chocolate in the microwave in 20 second increments. Stir each time.
Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.

Whip the whipped cream.

Add it to the chocolate gently with a spatula.

Fill an 18.5 circle with diameter of rhodoïd and pour the mousse inside.
Put in the freezer.

Creamy caramel:

150g caster sugar
250g full cream
50g butter
1 pinch of fleur de sel
1.5 sheets of gelatin (3 g)
50g unsalted peanuts

Roast the peanuts for 12 minutes at 160°C.

Soak the gelatine sheet in very cold water.

Make a dry caramel. For this, preferably use a saucepan with a thick bottom. Put a layer of sugar at the bottom of the pan. add the rest little by little, when the rest is melted.

Decook it with the very hot cream. Add the butter and fleur de sel.
Mix well

Add the well drained gelatin. Mix.
Let cool to room temperature.

Coarsely chop unsalted roasted peanuts.

Remove the mousse from the freezer and cover it with a layer of caramel. Keep some for decoration.

Cover with peanuts.

Put back in the freezer.

Whipped peanut ganache:

220g milk
80g peanuts
100g white chocolate
2.5 sheets of gelatin (5 g)
80 g peanut praline (recipe here)
450 g full cream

Roast the peanuts for 12 minutes at 160°C.

Heat the milk and add the peanuts.
Mix everything and let stand covered for 30 minutes.

Filter through a fine strainer, pressing well.

Soak the gelatin in very cold water.

Pour the hot flavored milk over the white chocolate.
Leave to stand for 1 minute then mix.
Add the drained gelatin. to mix together.
Add the praline.
Add the cold liquid cream. Give an immersion blender if necessary.

Film and reserve all night cool.

Peanut cake, creamy caramel and chocolate in Luna mold

Chocolate cake:

4 egg yolks
42g sugar
52g chocolate (64%)
1 egg white
14g sugar

Preheat the oven to 170°C.

Melt the chocolate in 30 second increments in the microwave.

Whisk the yolks and the 42 g of sugar for 5 minutes.
Gently add the melted chocolate with a spatula.

Whisk the egg white and add the remaining sugar.
Add the whipped white to the yolks, still using a spatula.

Take the insert out of the freezer to retrieve the ring. Leave the insert in the freezer.

Pour the batter into the circle placed on a baking sheet.
Cook for about 12 minutes.

Let cool before unmolding.
Clean the circle.
Put the insert back inside and the cake on top. Put the whole thing in the freezer.


Whip the very cold ganache Sweet whipped cream.

Fill the mold by raising the sides.
Put the frozen insert by pressing it down. remove the excess.

Put everything in the freezer for one night.


Unmold the frozen cake.
Place it on a rack and spray it with white velvet spray. I put it on my sink so as not to put it everywhere.

Slightly heat the remaining caramel and put it in a bottle with a tip.

Lightly fill in the holes.

Leave to thaw in the fridge for at least 6 hours.

Ganache cake with peanuts, creamy caramel and chocolate

To finish: to have a diameter of 18.5 cm, the size of the mold, I use an adjustable circle.

To make the caramel, I advise you to have a good saucepan with a thick bottom. I used this very pretty stainless steel saucepan received fromUtensils and Kitchen.

Roast all the peanuts needed to make this cake at once.

It is important to take the time to put the foam well on all sides of the mold to avoid bubbles. I always bang the mold on a plate against the table.

Of course the Luna mold is only a proposal. You can also do in a circle.

This cake will be good for 10/12 people.

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