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Ingredientes
- 10 ounce Semisweet chocolate, finely minced
- 1Â 1/4 c. Butter, softened
- 1Â 1/2 c. Sugar
- 8 x Large eggs, separated
- 2 tsp Vanilla extract
- 6 ounce Roasted unsalted peanuts, minced
- 1 c. Cake flour
- 1 pch Cream of tartar
- 5 x Egg yolks
- 1Â 1/2 c. Plus
- 1Â 1/2 Tbsp. Sugar
- 1Â 1/2 c. Water
- 10 ounce Semisweet chocolate, minced
- 2Â 1/4 c. Butter, softened
- 10 x 1-oz snickers bars, minced
Direcciones
- Preheat oven to 350F. Grease three 8" round cake pans. Line bottoms with wax paper.
- Heat chocolate in top of double boiler over simmering water; stir till smooth. Cold.
- Cream butter till light and fluffy. Gradually add in 1 1/4 c. sugar, beating till smooth. Beat in egg yolks 1 at a time. Fold in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and mix in.
- Beat egg whites with cream of tartar to soft peaks. Gradually add in remaining 1/4 c. sugar and beat till stiff but not dry. Fold 1/2 of whites into batter, then mix in remaining whites. Divide batter among prepared pans. Bake till tester inserted in center comes out clean, 25 to 30 min. Cold 10 min, turn out onto racks and peel off paper. Cold to room temperature.
- Beat yolks in bowl till pale yellow and ribbons form when beaters are lifted, 5 min.
- Stir sugar and water in heavy saucepan over low heat till sugar dissolves.
- Increase heat and boil without stirring till candy thermometer registers 234 to 240F (soft ball stage).
- Beat warm syrup into egg yolks in slow steady stream. Continue beating till thick and cold, 10 min.
- Heat chocolate in top of double boiler over simmering water; stir till smooth. Remove from over water and let stand till cold but still liquid.
- Gradually beat butter into yolk mix 1 Tbsp. at a time. Add in chocolate and stir to combine. Transfer 2 c. buttercream to small bowl, stir in Snickers bars.
- Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining buttercream over. Top with third cake layer. Spoon 1 c. plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 12 servings | |
| Calories 1102 | |
| Calories from Fat 827 | 75% |
| Total Fat 94.86g | 119% |
| Saturated Fat 53.71g | 215% |
| Trans Fat 0.1g | |
| Cholesterol 284mg | 95% |
| Sodium 544mg | 23% |
| Potassium 655mg | 19% |
| Total Carbs 66.47g | 18% |
| Dietary Fiber 9.9g | 33% |
| Sugars 39.91g | 27% |
| Protein 17.48g | 28% |
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