Peanut chocolate cake

Heat the oven to 180 °C (moderate temperature). In a small bowl, combine 1/2 tablespoon of wheat flour with 1 tablespoon of powdered chocolate to dust the smoke.

Grease a round mold measuring 20 cm in diameter and 10 cm in height with butter. Cut a paper circle to fit the bottom of the mold, press it down with your fingers to adhere it to the greased surface, and then spread butter over the paper. Dust the bottom and sides of the pan with a blend of flour and cocoa powder, tapping the pan firmly to eliminate any excess.
In a bowl, combine the flour with cocoa powder and baking powder. Wash, dry, and halve the apple—no need to peel it. Remove the seeds, chop into medium-sized pieces, and place the apple in the blender.
In a small bowl, crack one egg at a time and mix it with the apple—this way, if one egg is bad, the recipe isn’t ruined. Then add the coffee, oil, and sugars, and beat thoroughly until the mixture is smooth.
Move the mixture to a bowl and gradually add the dry ingredients, sifting them in. Carefully blend using a wire whisk to combine. Lastly, stir in the baking powder.
Put the dough into the prepared mold and rotate it on the countertop to even it out. Bake in the oven for approximately 1 hour – to test, insert a toothpick: if it comes out clean, it’s done; if not, bake for a few more minutes. In the meantime, prepare the chocolate paste and peanuts.
Take the cake out of the oven and allow it to cool fully before removing it from the pan.

3 cups (tea) of roughly chopped medium bitter chocolate (55-60%) (approximately 450 g)
1¼ tea cups of unsalted, peeled peanuts
3 tablespoons of oil

Put the chocolate in a glass bowl and heat it in the microwave at medium power in 30-second intervals, stirring after each to prevent burning and ensure even melting. Set aside.

In a small skillet, add the peanuts and heat over medium flame for 5 minutes, stirring occasionally until they are lightly toasted. While still warm, transfer the peanuts to a blender and pulse until a moist paste forms—if needed, pause and scrape down the sides with a spatula to mix. Then, add the oil and melted chocolate, blending thoroughly until a smooth paste is achieved.
Place the mixture in a bowl and refrigerate for approximately 40 minutes, or until the edges are set but the center remains soft—this ensures the paste has the perfect texture for filling and coating the cake. Mix thoroughly with a spoon and leave at room temperature until ready to use. Alternatively, you can make the chocolate cream ahead of time and store it in the fridge until assembling the cake. When ready, gently warm it in the microwave in 10-second intervals, stirring each time until it softens.

After the cake has cooled, place a plate over the baking sheet and quickly flip it to release the cake. Remove the butter paper and invert the cake onto the board, placing the base, which is more stable, on top.

Using a bread knife, slice just the top of the cake to make it even. Then, cut the cake horizontally in half to create two layers (alternatively, use a thick string instead of the knife). Place the bottom layer on the serving plate.
Using a spoon, evenly spread half of the chocolate paste over the first cake layer, starting from the center and moving outward – this will serve as the filling. Place the second cake layer on top and gently press down to secure it.
Spread the remaining paste on top of the cake using spoons, then use the back of a spoon to create a rustic texture. Sprinkle with praline and serve immediately.

You can prepare the cake on the morning of the party (excluding the praline) and keep it at room temperature until it’s time to serve.

The peanut chocolate cake is presented on the cake plate [sumac] from Acervo Paninha.