Directions

1. Step

In a mixing bowl, whisk together 6 eggs and 60g of sugar until well combined. Add 100g Greek yogurt, 160g flour, 20g cocoa powder, and 4g baking powder. Mix until smooth. Pour the mixture into a microwave-safe bowl and microwave on high for 4-5 minutes until the cake is set.

2. Step

In a saucepan, combine 160g sugar and 30ml water. Heat until it turns a golden brown. Carefully add 100g of 33% cream, stirring constantly, and then remove from heat. Add 100g of butter, stirring until smooth. Cover with cling film and let cool at room temperature.

3. Step

Roast 120g peanuts in a pan until browned. Add the roasted peanuts to the cooled caramel mixture. Stir well. Microwave briefly if needed, then pour into a mold, flatten, and cut in half to create two layers.

4. Step

In a mixing bowl, beat 350g cream cheese, 10g cocoa powder, and 200ml of the remaining 33% cream until smooth. Place one half of the peanut layer into a cake mold. Spread half of the cream cheese mixture over it. Place the second peanut layer on top and spread the remaining cream cheese mixture over it.

5. Step

In a bowl, add 70g dark chocolate, 70g milk chocolate, and 100ml hot cream. Stir until melted and smooth. In a separate bowl, mix 4g gelatin with 40ml water, letting it bloom for 10 minutes. Microwave briefly to dissolve, then add to the chocolate mixture. Add 100g of whole peanuts (not chopped) to the chocolate mixture and pour over the cake.