Chocolate Peanut Flower Cake by @cam.lmp8

1h42

12 servings

🥜

150 g

Roasted salted peanuts

🍬

100 g

Sugar

🍫

170 g

Milk chocolate

🥛

85 ml

Milk

🍮

1.7 g

Gelatin

🥛

170 ml

Cream

🧈

80 g

Butter

🌾

40 g

Flour

🥜

45 g

Peanut powder

🥚

3

Egg whites

🧂

1 pinch

Salt

🥜

30 g

Peanuts

  1. Pour
    • Sugar

    Make a dry caramel with the sugar, pour it onto a silicone mat and let it set.

  2. Mix
    • Sugar
    • Roasted salted peanuts

    Mix the set caramel with the peanuts until a smooth paste forms.

  3. Pour
    • Sugar
    • Roasted salted peanuts

    Pour the praline paste into insert molds and freeze for 2 hours.

  4. Preheat

    Preheat the oven to 180°C.

  5. Whip
    • Egg whites
    • Salt

    Whip the egg whites with the salt into a firm meringue.

  6. Mix
    • Sugar
    • Flour
    • Peanut powder

    Mix the sugar, flour and peanut powder, then add the melted butter.

  7. Fold
    • Egg whites

    Gently fold the egg whites into the mixture.

  8. Spread
    • Crushed peanuts

    Spread the batter on a baking tray, sprinkle with crushed peanuts, and bake for 12 minutes at 180°C.

  9. Cool
    • Milk chocolate
    • Crushed peanuts

    Let the biscuit cool, then spread the milk chocolate layer over it with crushed peanuts.

  10. Chill

    Chill briefly in the fridge, then cut out flower shapes with a cookie cutter.

  11. Melt
    • Milk chocolate

    Melt the chocolate for the mousse.

  12. Heat
    • Milk
    • Gelatin

    Heat the milk, add the previously hydrated gelatin, then pour over the melted chocolate.

  13. Whip
    • Cream
    • Milk chocolate

    Whip the cream and gently fold it into the tepid chocolate and milk mixture.

  14. Pipe
    • Milk chocolate

    Pipe the mousse into the silicone molds, then place the praline insert and the biscuit inside.

  15. Freeze

    Freeze for 4 hours, then unmold.

  16. Step
    • Peanuts

    Complete the little cakes with praline and peanuts in each petal.

Chocolate Peanut Flower Cake by @cam.lmp8

1h42

12 servings

🥜

150 g

Roasted salted peanuts

🍬

100 g

Sugar

🍫

170 g

Milk chocolate

🥛

85 ml

Milk

🍮

1.7 g

Gelatin

🥛

170 ml

Cream

🧈

80 g

Butter

🌾

40 g

Flour

🥜

45 g

Peanut powder

🥚

3

Egg whites

🧂

1 pinch

Salt

🥜

30 g

Peanuts

Preparation Steps

  1. Step 1/16

    Make a dry caramel with the sugar, pour it onto a silicone mat and let it set.

    🍬Sugar
    📜Silicone mat

  2. Step 2/16

    Mix the set caramel with the peanuts until a smooth paste forms.

    🍬Sugar
    🥜Roasted salted peanuts

  3. Step 3/16

    Pour the praline paste into insert molds and freeze for 2 hours.

    🍬Sugar
    🥜Roasted salted peanuts
    🍳Silicone molds

  4. Step 4/16

    Preheat the oven to 180°C.

  5. Step 5/16

    Whip the egg whites with the salt into a firm meringue.

    🥚Egg whites
    🧂Salt
    🥣Mixing bowl

  6. Step 6/16

    Mix the sugar, flour and peanut powder, then add the melted butter.

    🍬Sugar
    🌾Flour
    🥜Peanut powder
    🧈Butter
    🥣Mixing bowl
    🥄Spatula

  7. Step 7/16

    Gently fold the egg whites into the mixture.

    🥚Egg whites
    🥄Spatula

  8. Step 8/16

    Spread the batter on a baking tray, sprinkle with crushed peanuts, and bake for 12 minutes at 180°C.

    🥜Crushed peanuts
    🍳Baking tray

  9. Step 9/16

    Let the biscuit cool, then spread the milk chocolate layer over it with crushed peanuts.

    🍫Milk chocolate
    🥜Crushed peanuts
    🥄Spatula

  10. Step 10/16

    Chill briefly in the fridge, then cut out flower shapes with a cookie cutter.

    🧊Refrigerator
    🍪Cookie cutter

  11. Step 11/16

    Melt the chocolate for the mousse.

    🍫Milk chocolate
    🍲Saucepan

  12. Step 12/16

    Heat the milk, add the previously hydrated gelatin, then pour over the melted chocolate.

    🥛Milk
    🍮Gelatin
    🍫Milk chocolate
    🍲Saucepan

  13. Step 13/16

    Whip the cream and gently fold it into the tepid chocolate and milk mixture.

    🥛Cream
    🥣Mixing bowl
    🥄Whisk

  14. Step 14/16

    Pipe the mousse into the silicone molds, then place the praline insert and the biscuit inside.

    🍫Milk chocolate
    🫙Piping bag
    🍳Silicone molds

  15. Step 15/16

    Freeze for 4 hours, then unmold.

    🍳Silicone molds

  16. Step 16/16

    Complete the little cakes with praline and peanuts in each petal.

    🥜Peanuts

Composition

Ingredients

Types

Nuts, Sweeteners, Chocolate, Dairy, Additives, Grains, Eggs, Spices

Ingredients

Roasted salted peanuts, Sugar, Milk chocolate, Milk, Gelatin, Cream, Butter, Flour, Peanut powder, Egg whites, Salt, Peanuts

Notes

Roasted salted peanuts (for the praline), Sugar (for the praline caramel), Milk chocolate (for the mousse, Jivara from Valrhona), Gelatin (for the mousse), Cream (whipped, for the mousse), Butter (melted, for the biscuit), Flour (for the biscuit), Peanut powder (for the biscuit), Egg whites (for the biscuit), Salt (for the biscuit), Peanuts (sprinkled on the biscuit, no amount given, crushed, for the crunchy layer)

Allergens

Peanuts, Tree nuts, Milk, Soy, Gluten, Eggs

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 30g, Fat: 29g, Fiber: 2.5g, Sugars: 22g

Nutritional Information

Minerals

Sodium: 180mg, Calcium: 90mg, Magnesium: 45mg, Potassium: 230mg, Iron: 1.2mg

Vitamins

Vitamin E: 2.5mg, Vitamin A: 80mcg, Niacin (B3): 3mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

12 minutes

Overall

1 hour 42 minutes

Difficulty

Level

Expert (4/4)

Steps

16 steps

Equipments

Utensils

Silicone mat, Cookie cutter, Silicone molds, Baking tray, Piping bag, Mixing bowl, Whisk, Spatula, Saucepan, Knife

Appliances

Oven, Stand mixer, Freezer, Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@cam.lmp8

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 1 month (airtight container,until ready to serve), fridge : 24-48 hours (after unmolding, before serving, covered)