Ingredients:
For the dough:
200g dark chocolate
150 grams of butter
3 eggs (size M), room temperature
100 grams of sugar
350 grams of wheat flour
2 level teaspoons of baking powder
1 level teaspoon of baking soda
100 ml milk, room temperature
For the caramel:
100 grams of sugar
150 grams of whipped cream
75 g salted peanuts
Preparation:
Prepare the dough: chop the chocolate and melt it in a bain-marie with the butter. Let cool slightly.
Beat the eggs with the sugar for 6 to 8 minutes until light and creamy. Continue to beat and add the melted chocolate.
Mix the flour, baking powder and baking soda in a bowl and briefly stir into the egg and chocolate mixture, alternating with the milk.
Pour the dough into a buttered and floured cake mold (length 25 cm) and smooth.
Bake in a preheated oven for around 60 minutes at 175°C, top and bottom heat (or 150°C forced air). (Test for doneness with a wooden skewer. The cake is ready when there is no more batter on the wood when you poke it).
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