Peanut Butter Caramel Chocolate Cake

1. 1 Wheat flour 20 g
2. 2 Sugar 15 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.3 pcs
4. 4 Cocoa powder 3 g
5. 5 Sweetened condensed milkpack 380 g ≈ $2.50 30 g
6. 6 Peanutspack 200 g ≈ $1.80 15 g
7. 7 Dark chocolatepack 90 g ≈ $2.50 10 g
8. 8 Butterpack 180 g ≈ $1.58 7 g
9. 9 Baking powder to taste
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover a can of sweetened⁵ condensed milk with water and simmer for 2 hours over low heat, then cool completely, or use store-bought caramelized condensed milk.

2. Preheat oven to 350°F (180°C). Whisk eggs³ with sugar and a pinch of salt for 4–5 minutes until pale and frothy.

3. Gently fold in flour, cocoa powder, and baking powder until smooth and lump-free.

4. Pour batter into a parchment-lined pan and bake at 350°F (180°C) for 20–25 minutes, until a toothpick comes out clean.

5. Toast chopped peanuts⁶ in a dry skillet for 3–4 minutes until fragrant, then roughly chop.

6. Once the cake is cool, split it into two layers, spread with caramelized condensed milk, sprinkle with peanuts⁶, and reassemble.

7. Melt dark⁷ chocolate with butter⁸ over low heat, drizzle over the top of the cake, and chill for 40–60 minutes until set.