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Every sumptuous slice of this four-tiered triumph alternates fudgy frosting, crunchy peanuts and chocolate cake. The piped pattern on top is a glossy grip of ganache and peanut butter

Description: Chocolate-peanut pavé

Chocolate-peanut pavé

Active time

1 hour

Total time

1 hour 15 minutes plus standing

Makes

12 servings

·         1½ cups dry-roasted unsalted peanuts

·         ½ cup white granulated sugar

·         ½ cup cocoa powder, plus more for dusting cake

·         ¼ cup cake flour

·         ¼ tsp plus pinch salt

·         6 large eggs

·         ½ cup packed dark-brown sugar or treacle sugar

·         340g good-quality dark chocolate, finely chopped

·         1 cup whipping cream

·         1½ tbsp. butter or margarine

·         ½ cup plus 2 tbsp smooth peanut butter

·         ½ tsp vanilla extract

1.    Preheat oven to 1700C. Lightly grease 45cm by 30cm Swiss-roll pan. Line with greaseproof paper, with overhang on 2 sides; grease paper.

2.    In a food processor, pulse peanuts and ¼ cup granulated sugar unit finely chopped. Remove ½ cup peanut; set aside. Continue pulsing remaining peanuts until finely ground. Add cocoa powder, flour and ¼ teaspoon salt; pulse until just blended.

3.    In a large bowl, with mixer on medium-high speed, beat eggs, brown sugar and remaining ¼ cup granulated sugar until mixture is tripled in volume and very thick and pale, and batter forms soft peaks when beaters are lifted. Gently fold in cocoa mixture, being careful not to deflate eggs.

4.    Gently spread batter in an even layer in prepared pan. Bake for 17 to 19 minutes or unit centre springs back when lightly pressed. Using greaseproof-paper overhang, quickly and carefully side cake off pan and onto wire rack to cool completely.

5.    While cake cooks, place chocolate in a heatproof medium bowl. In a medium saucepan, heat cream on medium until bubbles form around edge. Pour over chocolate. Let stand for 1 minute, then stir until smooth. Place 1 tablespoon mixture in small resealable plastic bag.

6.    In a large bowl, with mixer on medium speed, beat butter, ½ cup peanut butter and pinch salt until smooth and creamy. With mixer running, gradually add melted-chocolate mixture and then vanilla. Beat until blended. Refrigerate mixture for 5 minutes or until it’s the consistency of icing.

Description: .  Snip small hole in corner of bag with reserved chocolate. Let it stand for at least 1 hour and up to 2 hours, or refrigerate for up to 2 days

Snip small hole in corner of bag with reserved chocolate. Let it stand for at least 1 hour and up to 2 hours, or refrigerate for up to 2 days

7.    Lightly dust top of cake with cocoa. Invert cake onto a large cutting board lined with wax paper; discard greaseproof paper. Cut cake to form four 10cm-wide rectangles. Place 1 rectangle on serving platter. Spread ¼ icing evenly over cake, sprinkle with 1/3 reserved chopped peanuts, and top with another rectangle; repeat twice. Spread remaining icing all over cake.

8.    Place remaining tablespoons peanut butter in small resealable plastic bag. Microwave on high for 10 seconds or until runny. Snip small hole in corner and pipe decorative pattern over cake.  Snip small hole in corner of bag with reserved chocolate. Let it stand for at least 1 hour and up to 2 hours, or refrigerate for up to 2 days. Bring cake to room temperature before serving.

Each serving

About 2 281kJ, 14g protein, 45g carbohydrate, 37g total fat (16g saturated), 4g fibre, 124mg cholesterol, 165mg sodium.

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