Chocolate peanut delight

Mix the cocoa powder with the hot water. Add the cold butter, raw cane sugar and the scraped vanilla pod and stir until smooth. Then blend this mixture with the soft butter. Gradually work in the eggs.

Mix the flour and baking powder and stir into the mixture alternately with the milk until the dough is homogeneous.

Line the indentations of the silicone mat (art. no. 017892, Ø 82 mm, height 30 mm) with baking paper cut to size (15×15 cm). Pipe 65 g of dough into each indentation.

Bake at 160°C for approx. 40 minutes.

Note: Alternatively, bake in cardboard molds. Place these in metal molds during baking to prevent the shape from deforming.

Heat the cream together with the cut open vanilla pod. Caramelize the sugar in a saucepan until golden brown and carefully deglaze with the hot cream. Bring to the boil while stirring until the caramel has completely dissolved.

Add the salt and pass the sauce through a fine sieve. Then process further.

Mix the peanut butter and milk. Add the cold caramel sauce and mix until smooth. Cool until a spreadable consistency is achieved.

Note: The 1:1 ratio of cream to sugar gives the caramel sauce a thick, almost sliceable structure – ideal for further processing with peanut butter.

Run the white couverture through a grater until it is smooth and spreadable. Sprinkle the dark couverture over the white couverture as a fine rapée and mix in lightly.

This creates a marbled decoration that looks similar to tree bark.

After baking, place the mini cakes together with the baking paper directly into chipboard boxes (Ø 8 cm, height 2.5 cm). Spread a tablespoon of peanut caramel sauce on the surface of each cake and top with mascarpone.

Then garnish with the prepared chocolate decoration.