Categories: Dessert, Not Tried

Ingredients

• 1 1/2 Cup unsalted dry-roasted peanuts
• 1/2 Cup granulated sugar
• 1/2 Cup unsweetened cocoa
• 1/4 Cup of all-purpose flour
• 1/4 Teaspoon of salt, plus a pinch
• 6 large eggs
• 1/2 Cup packed dark brown sugar
• 12 Ounce semisweet chocolate, finely chopped
• 1 Cup heavy cream (whipped cream, 35%)
• 1 1/2 Tablespoon of butter
• 1/2 Cup plus 2 tablespoons of creamy peanut butter
• 1/2 Teaspoon of vanilla extract

Directions

1. Preheat oven to 350 degrees F. Lightly grease 18- by 12-inch jelly-roll pan (or cookie pan).

2. Line your pan with parchment paper, with overhang on 2 sides; grease parchment.

3. In food processor, pulse peanuts and 1/4 cup granulated sugar until finely chopped. Remove 1/2 cup peanuts; set aside. Continue pulsing remaining peanuts until finely ground. Add cocoa, flour, and 1/4 teaspoon salt; pulse until just blended.

4. In large bowl, with mixer on medium-high speed, beat eggs, brown sugar, and remaining 1/4 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.

5. Gently spread batter in even layer in prepared pan. Bake 17 to 19 minutes or until center springs back when lightly pressed. Using parchment overhang, quickly and carefully slide cake off pan and onto wire rack to cool completely.

6. While cake cools, place chocolate in heatproof medium bowl. In 2-quart saucepan, heat cream on medium until bubbles form around edge. Pour over chocolate. Let stand 1 minute, then stir until smooth. Transfer 1 tablespoon mixture to small resealable plastic bag.

7. In large bowl, with mixer on medium speed, beat butter, 1/2 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 5 minutes or until consistency of frosting.

8. Lightly dust top of cake with cocoa. Invert cake onto large cutting board lined with waxed paper; discard parchment. Cut cake to form four 4-inch-wide rectangles. Place 1 rectangle on serving platter. Spread one-quarter frosting evenly over cake, sprinkle with one-third reserved chopped peanuts, and top with another rectangle; repeat twice. Spread remaining frosting all over cake.

9. Place remaining tablespoons peanut butter in small resealable plastic bag. Microwave on high 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 mixture. Decorate with chocolate. Let stand at least 1 hour and up to 2 hours, or refrigerate up to 2 days. Bring cake to room temperature before serving.

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