An interesting cake in which a giant is used instead of cakes double chocolate cookies. Knead the dough by stirring cocoa and dark chocolate in granules, and form 6 cookies out of it. If a the dough is very sticky and difficult to work with, put it on half an hour in the refrigerator. After the cookies are ready, collect the cake, layered with butter cream with peanut butter, pour chocolate ganache on top and sprinkle with crispy slices peanuts. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- 4.5 tbsp. premium flour
- 2/3 Art. dark cocoa powder
- 2 tsp soda
- 2 tsp fine salt
- 330 gr butter at room temperature
- 3 tbsp. brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 tbsp. dark chocolate granules
- 0.5 tbsp. chopped peanuts in honey glaze
- Special equipment: small pastry shop putty knife
Glaze
- 220 gr butter at room temperature
- 1 tbsp. creamy peanut butter
- 2 tbsp. powdered sugar
Chocolate ganache
- 120 gr. dark chocolate, finely chopped
- 1/3 Art. fat cream
- 1 tbsp. l (15 gr.) Butter
Recipes with similar ingredients: premium flour, chocolate dark, cocoa, brown sugar, Peanut butter, eggs, cream
Recipe preparation:
- Preheat the oven to 175 ° C.
- Cookies: in a large bowl, whisk the flour, cocoa powder, baking soda and salt. In another large bowl whisk moderately with an electric mixer butter and brown sugar until light lush mass, about 6 minutes. Add one egg to the oil mixture, whipping after each addition, then stir in the vanilla. Turn down speed to medium, add flour mixture and beat to completely intervene. Manually mix the chocolate granules.
- Form 6 balls from the dough (approximately 1.5 tbsp each.) Place 4 balls on 2 baking sheets (2 balls on a baking sheet). Flatten them with your hands to make flat circles with a diameter of 15 cm.; circles should lie at a distance of 5 cm from each other. Bake until cooked for 12-14 minutes. Cool cookies on a baking sheet in for 10 minutes, then shift to a wire rack so that it is completely has cooled down. Repeat the same with the remaining 2 balls of dough.
- Frosting: Meanwhile, in a large electric bowl beat the peanut butter with a mixer at moderate speed paste until a light and lush mass. Slowly add powdered sugar, about 0.5 tbsp. at a time, whipping well after each addition until you intervene.
- Collect the cake: put 1 cookie on the cake stand or plate and coat on top with icing. Put another one on top biscuits and grease again with icing. Repeat the same with the remaining cookies and icing, evenly distributing the last piece of icing on top of the cake. Ganache: put chocolate in a medium sized bowl. In a small saucepan over moderate heat bring the cream to a boil. Pour them on chocolate and leave on 5 minutes, then mix so that the chocolate melts and the mass becomes homogeneous.
- Pour ganache to the top of the cake, smooth it a little pastry spatula so that it flows down on the sides. Decorate the bezel peanut cake. Leave at room temperature for 10 minutes, so that the chocolate freezes.
