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Ингредиенты
- 10 ounce semisweet chocolate finely minced
- 1Â 1/4 c. butter room temperature (2 1/2 sticks)
- 1Â 1/2 c. sugar
- 8 lrg Large eggs separated, room temperature
- 2 tsp vanilla extract
- 1Â 1/4 c. roasted unsalted peanuts coarsely minced (about 6ounces)
- 1 c. cake flour
- 1 pch cream of tartar
- 5 x egg yolks
- 1Â 1/2 c. plus 1 1/2 Tbsp. sugar
- 1Â 1/2 c. water
- 10 ounce semisweet chocolate finely minced
- 2Â 1/4 c. unsalted butter cut into Tbsp.-size pcs, room temperature (4 1/2 sticks)
- 10 x 1 oz Snickers bars minced into small pcs
Инструкции
- For Cake: Preheat oven to 350F. Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
- Heat chocolate in top of double boiler over simmering water; stir till smooth. Remove from over water and cold to barely lukewarm.
- Using electric mixer, cream butter in large bowl till light and fluffy.
- Gradually add in 1 1/4 c. sugar, beating till smooth. Beat in egg yolks 1
- at a time. Fold in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and gently mix in. (Batter will be very thick.)
- Using clean dry beaters, beat whites with cream of tartar in another large
- bowl to soft peaks. Gradually add in remaining 1/4 c. sugar and beat till stiff but not dry. Fold 1/2 of whites into batter to lighten. Gently mix in remaining whites. Divide batter among prepared pans. Bake till tester inserted in centers comes out clean and tops are crusty, 25 to 30 min. Cold in pans on racks 10 min. Run small sharp knife around pan sides to loosen, if necessary. Turn out onto racks. Peel off paper.
- Cold to room temperature. (Cakes can be prepared 2 days ahead. Wrap tightly and chill.)
- For buttercream: Using electric mixer, beat yolks in bowl till pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 min.
- Meanwhile, stir sugar and water in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil without stirring till candy thermometer set in syrup registers 234F. to 240F. (soft-ball stage).
- Beat warm syrup into egg yolks in slow steady stream. Continue beating till thick and cold, about 10 min.
- Heat chocolate in top of double boiler over simmering water; stir till smooth. Remove from over water and let stand till cold but still liquid.
- Gradually beat butter into yolk mix 1 Tbsp. at a time. Add in chocolate and stir to combine. Transfer 2 c. buttercream to small bowl;
- stir in minced Snickers bars.
- To assemble cake: Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining Snickers buttercream over. Top with third cake layer. Spoon 1 c. plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. (Can be assembled 2 days ahead. Cover with cake dome and chill.) Bring cake to room temperature before serving.
- Serves 12.
