8 Serves
70 Mins
In a large bowl, beat the egg yolks and sugar until the mixture is pale and doubled in volume.
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Vitamin E
11 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
288 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
175 mg / 420 mgPhosphorus
676 mg / 1,250 mgPotassium
919 mg / 4,700 mgSodium
463 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
6 g / 28 gSugar
40 g / 50 gSaturated Fat
35 g / 20 gCholesterol
845 mg / 300 mgCaffeine
75 mgNet Carbs
48 gAlcohol
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In a separate bowl, whisk the egg whites until soft peaks form, then gently fold them into the yolk mixture.
Gently stir in the ground almonds and cocoa powder until just combined.
Butter and flour a 20cm round cake pan, line the bottom with parchment paper, pour in the batter, and bake at 180°C for 20 minutes.
Allow the cake to cool completely in the pan before removing and splitting it into two even layers.
In a saucepan, heat sugar and water until dissolved, then boil without stirring until it turns a golden amber color.
Whip the heavy cream, gradually incorporate the caramel syrup, and stir in the peanuts until smooth.
Bring cream to a boil, pour over chocolate, let stand for 10 minutes, then stir until glossy and chill until spreadable.
Assemble by brushing cake layers with rum and water, spreading caramel cream between layers, and coating the exterior with ganache.
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