Dough: Peanut butter
8 eggs
1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Filling and topping: Paris Cream
600 g dark chocolate chips
400 g milk chocolate chips
3 cups heavy cream (no skim)
Crunchy Topping
2 cups granulated sugar
1 cup chopped hazelnuts
Dough: Peanut butter
8 eggs
1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Filling and topping: Paris Cream
600 g dark chocolate chips
400 g milk chocolate chips
3 cups heavy cream (no skim)
Crunchy Topping
2 cups granulated sugar
1 cup chopped hazelnuts
1
Combine flour, baking soda, and cocoa powder; reserve
2
Beat eggs with peanut butter in a mixer for 10 minutes or until smooth and creamy
3
Mix the dry ingredients with the cream until well combined
4
Finally add vanilla extract
5
Pour into a greased pan (25-28 cm diameter) and bake at 180°C for 20 minutes
Filling and topping: Paris Cream
1
Heat heavy cream in a saucepan and add melted chocolate; stir until smooth
2
Refrigerate until creamy
Crunchy Topping
1
Melt sugar to caramel color; mix with hazelnuts and remove from heat
2
Pour onto a greased surface or baking sheet; let cool
3
Break into small pieces and store in an airtight container
Assembly and decoration
1
Cut the peanut butter dough into three layers
2
Place the filling between the layers and sprinkle with crunchy topping
3
Top with the same cream used for the filling and decorate the sides with melted chocolate
4
Pour crunchy topping over the cake
5
Refrigerate until chilled; serve.
