Caramel Peanut Fudge Cake

Vegetarian
Gluten Free
Health score
21%
Caramel Peanut Fudge Cake
45 min.
10
459kcal
58.08%sweetness
24.33%saltiness
2.78%sourness
2.22%bitterness
11.79%savoriness
100%fattiness
0%spiciness

Ingredients

  • 100 almonds finely
  • 25 cocoa powder 
  • 300 cocoa powder 70%
  • 500 ml cup heavy whipping cream 
  •  egg whites separated
  • 150 peanuts coarsely chopped
  • Tbs rum 
  • 150 sugar 
  • Tbs water 

Equipment

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

Directions

  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.Fold the egg whites gently into the egg yolks cream.Gently stir in almonds and cocoa.Lightly butter and flour a 20 round cake pan, line with parchment paper.
  3. Pour in the sponge mixture
  4. Bake in preheated oven at 180C for about 20 minutes or until done (the trick with a toothpick).Leave the cake to cool completely in the cake pan, then carefully remove it and split into two layers.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.
  5. Remove from flame and set aside.Whip the cream, gradually stir in the caramel syrup.
  6. Add peanuts, stir and combine.
  7. Mixture must be smooth (at first it will foam up a little).
  8. Transfer the cream to a bowl to cool down to room temperature and thicken.For the ganache bring the cream just to a boil over medium-high heat; pour over chocolate.
  9. Let stand 10 minutes. Stir very gently for 3-4 minutes until smooth and glossy, incorporating the cream steadily, without overworking.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.To assemble the cake, first sprinkle each cake layer with half of the rum and water syrup.
  10. Spread the caramel cream over the bottom layer, cover with the top layer (wet side down).Immediately spread ganache over top and sides of cake.

Nutrition Facts

Calories459kcal
Protein11.73%
Fat58.67%
Carbs29.6%

Properties

Glycemic Index
10.93
Glycemic Load
10.7
Inflammation Score
-9
Nutrition Score
23.531739130435%

Flavonoids

Cyanidin
0.25mg
Catechin
21.19mg
Epigallocatechin
0.26mg
Epicatechin
63.9mg
Eriodictyol
0.03mg
Naringenin
0.04mg
Isorhamnetin
0.26mg
Kaempferol
0.04mg
Quercetin
3.29mg

Taste

Sweetness:
58.08%
Saltiness:
24.33%
Sourness:
2.78%
Bitterness:
2.22%
Savoriness:
11.79%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:459.09kcal
22.95%
Fat:35.12g
54.03%
Saturated Fat:15.72g
98.24%
Carbohydrates:39.85g
13.28%
Net Carbohydrates:25.15g
9.15%
Sugar:17.57g
19.52%
Cholesterol:56.84mg
18.95%
Sodium:54mg
2.35%
Alcohol:0.5g
2.78%
Caffeine:74.75mg
24.92%
Protein:15.8g
31.61%
Manganese:1.87mg
93.74%
Copper:1.48mg
74.06%
Fiber:14.7g
58.8%
Magnesium:222.91mg
55.73%
Phosphorus:376.78mg
37.68%
Iron:5.55mg
30.82%
Vitamin B2:0.39mg
22.89%
Potassium:756.35mg
21.61%
Vitamin E:3.06mg
20.37%
Zinc:2.97mg
19.81%
Vitamin B3:3.51mg
17.55%
Selenium:11.34µg
16.19%
Vitamin A:739.49IU
14.79%
Folate:53.53µg
13.38%
Calcium:119.1mg
11.91%
Vitamin B1:0.16mg
10.53%
Vitamin B6:0.12mg
6.14%
Vitamin B5:0.56mg
5.57%
Vitamin D:0.8µg
5.37%
Vitamin K:2.42µg
2.31%
Vitamin B12:0.1µg
1.61%
Source:Foodista