tirsdag 15. april 2014

Crazy chocolate cream cheese caramel peanut cake...

So I’ve been asked to post the recipe on my nut case crazy chocolate cheese caramel cake in English. When there's demand, I'm your (wo)man. So here I go. I think it is fair to say that you should feel free to reduce the amount of everything in this recipe if you have less than 15 people and a baby visiting.

For the crust
150 salty peanuts
200 g oat crackers
50 g butter
Finely chop peanuts and oat crackers, preferably in a blender (will make your life easier at least). Melt the butter in a pan and add the peanut-cracker mix. Spread in the bottom of a round form and leave to cool in the fridge.

For the caramel
100 g sugar
2 dl double cream (34 % fat approximately)
50 g butter
In a thick bottomed pan melt the sugar and add the cream. Cook until you achieve the caramel colour and a nice thick creamy consistency. Watch out not to burn it (most accidents happen at home). Cool slightly before you stir in small cubes of butter. Let it chill and pour it over the crust you have already got in the fridge. Return to fridge – and you’re ready to start working on the cream cheese topping.

For the cream cheese topping (don't be discouraged by the amounts, everyone is running marathons these days anyway)

Cream cheese filling
500 g dark chocolate (I used 55% )
700 g Philadelphia cream cheese (what can I say?)
3 dl double cream
2 dl of warm coffee
2 dl honey or syrup (I used mix of agave syrup and acasie honey)
6-7 gelatin leaves(hm… is this what they’re called)?
I actually used Philadelphia light for my cake as I managed to buy the wrong type (not the first time…), which worked out fine. I do not however think that that would make a significant negative impact on the total amount of calories in this cake (let’s be realistic), so go for the normal type if you can.

Whip the cream and refrigerate until you will use it. Have the gelatine leaves in cold water for at least five minutes. Melt the chocolate on indirect heat. Dissolve the gelatine leaves in the warm coffee. Whip the cream cheese with honey until it becomes creamy and add chocolate, the gelatine-coffee mix and the whipped cream. Mix until smooth. Put the mixture on top of the crust (and caramel) and leave in the fridge for at least three hours.

Topping – use peanuts, popcorn and physalis – or any other kind of fun topping you can think of. Definitely a cake worth sharing! Life’s a party – enjoy!

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