4 large eggs (separated whites and yolks)
1 cup of peanut butter without shells
1 cup of whole milk
2 cups of all-purpose flour
2 cups of granulated sugar
2 cups of semisweet chocolate chips
1 teaspoon of baking powder
1 cup of whole milk
Pastry Cream
550g of rolled pastry cream
1 can of condensed milk
1 can of heavy cream
Chocolate Covering
8 large tablespoons of all-purpose flour filled with water
3/4 cup of whole milk
1 tablespoon of unsalted butter
8 large tablespoons of semisweet chocolate chips
200g of heavy cream
Peanuts for decorating
4 large eggs (separated whites and yolks)
1 cup of peanut butter without shells
1 cup of whole milk
2 cups of all-purpose flour
2 cups of granulated sugar
2 cups of semisweet chocolate chips
1 teaspoon of baking powder
1 cup of whole milk
Pastry Cream
550g of rolled pastry cream
1 can of condensed milk
1 can of heavy cream
Chocolate Covering
8 large tablespoons of all-purpose flour filled with water
3/4 cup of whole milk
1 tablespoon of unsalted butter
8 large tablespoons of semisweet chocolate chips
200g of heavy cream
Peanuts for decorating
In a blender, combine the yolks, peanut butter, and whole milk and blend
At another time, beat the whites until fluffy and add the all-purpose flour
Combine the blended mixture with the beaten whites and blend
Add the all-purpose flour, semisweet chocolate chips, baking powder, and whole milk and blend
Butter a cake pan, pour in the batter, and bake for 50 minutes
Pastry Cream
Crumble the pastry cream, add the condensed milk, heavy cream, mix well, and refrigerate
Chocolate Covering
In a saucepan, heat the all-purpose flour and whole milk over low heat
Let it caramelize
Add the unsalted butter and let it boil until a syrup forms
Add the semisweet chocolate chips and heavy cream and mix well
Fill the cake with the pastry cream, cover with the chocolate, and decorate with peanuts.
