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Caramel Peanut Fudge Cake

 
One serving costs about $1.24

$1.24 per serving

84 people like this recipe

84 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:86%

Spoonacular Score: 86%

 

Caramel Peanut Fudge Cake might be just the dessert you are searching for. One portion of this dish contains approximately 16g of protein, 35g of fat, and a total of 459 calories. This recipe serves 10. For $1.24 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 84 people were glad they tried this recipe. If you have almonds, sugar, cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. If you like this recipe, you might also like recipes such as Slow Cooker Caramel Peanut Butter Hot Fudge Cake, Slow Cooker Caramel Peanut Butter Hot Fudge Cake, and Caramel Peanut Butter Fudge.

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
3.53 oz
3.53 oz almonds
almonds
0.88 oz
0.88 oz cocoa
cocoa
10.58 oz
10.58 oz 70% chocolate of at least cocoa parts
70% chocolate of at least cocoa parts
2.11 cups
2.11 cups cream
cream
6
6  eggs
eggs
5.29 oz
5.29 oz peanuts
peanuts
1 Tbs
1 Tbs rum
rum
5.29 oz
5.29 oz sugar
sugar
2 Tbs
2 Tbs water
water
3.53 oz almonds
3.53 oz
almonds
0.88 oz cocoa
0.88 oz
cocoa
10.58 oz 70% chocolate of at least cocoa parts
10.58 oz
70% chocolate of at least cocoa parts
2.11 cups cream
2.11 cups
cream
6  eggs
6
eggs
5.29 oz peanuts
5.29 oz
peanuts
1 Tbs rum
1 Tbs
rum
5.29 oz sugar
5.29 oz
sugar
2 Tbs water
2 Tbs
water

Equipment

baking paper
baking paper
toothpicks
toothpicks
oven
oven
cake form
cake form
whisk
whisk
bowl
bowl
baking paper
baking paper
toothpicks
toothpicks
oven
oven
cake form
cake form
whisk
whisk
bowl
bowl


Instructions

  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 20 round cake pan, line with parchment paper. Pour in the sponge mixture Bake in preheated oven at 180C 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
100 grams almonds
25 grams cocoa
300 grams 70% chocolate of at least cocoa parts
500 milliliters cream
6 eggs
150 grams peanuts
1 Tb rum
150 grams sugar
Price
$1.79
$0.40
$4.82
$2.73
$1.09
$1.02
$0.37
$0.21
$12.43

Nutritional Information

Quickview
459 Calories
15g Protein
35g Total Fat
39g Carbs
21% Health Score
Limit These
Calories
459k
23%

Fat
35g
54%

  Saturated Fat
15g
98%

Carbohydrates
39g
13%

  Sugar
17g
20%

Cholesterol
56mg
19%

Sodium
54mg
2%

Alcohol
0.5g
3%

Caffeine
74mg
25%

Get Enough Of These
Protein
15g
32%

Manganese
1mg
94%

Copper
1mg
74%

Fiber
14g
59%

Magnesium
222mg
56%

Phosphorus
376mg
38%

Iron
5mg
31%

Vitamin B2
0.39mg
23%

Potassium
756mg
22%

Vitamin E
3mg
20%

Zinc
2mg
20%

Vitamin B3
3mg
18%

Selenium
11µg
16%

Vitamin A
739IU
15%

Folate
53µg
13%

Calcium
119mg
12%

Vitamin B1
0.16mg
11%

Vitamin B6
0.12mg
6%

Vitamin B5
0.56mg
6%

Vitamin D
0.8µg
5%

Vitamin K
2µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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