45 min Prep, 30 min Cook
Contains Nuts and more
Homemade healthy snickers cake - a dream!
- Peanut Caramel Filling:
To make a CAKE: Firstly, melt chocolate in buttermilk over medium high heat
Meanwhile mix wet ingredients and stir in dry ingredients until smooth.
Stir in chocolate-milk-mixture and fill into a springform pan (I use silicon molds, but if you don`t then grease with butter before adding the dough).
Bake for 30min at 175°C.
To make the CUTTING: Cut the cake horizontal length wise in the upper third, so that the lower half is bigger than the upper half.
Set aside the upper (thinner) half and cut a 1cm wide and deep stripe into the lower (thicker) half. Here, keep about 1cm distance of the cake`s front and rear sides, in order to prevent the caramel filling for flowing out of the cake.
To make PEANUT CARAMEL FILLING: Heat the canned caramel and stir in the peanuts.
Fill liquid caramel into the stripe in the cake.
For the COUVERTURE: Melt chocolate with peanut butter over medium high heat.
Spread some tablespoons of the chocolate over the lower cake helped (next to the caramel stripe ), cover with the upper cake half and give it a little push. The chocolate serves here as a `adhesive'.
After that, pour remaining chocolate over the whole cake and sprinkle with more peanuts.
Let cool down completely Call, cut into 1cm thick pieces and serve.
Serving Size 90.3 g
|Amount Per Serving|
|Calories 207.5 cals||10%|
|% Daily Value*|
|Kilojoules 869.5 kJ||10%|
|Fat 4.9 g||8%|
|Sodium 502.9 mg||22%|
|Carbohydrate 36.6 g||12%|
|Protein 3.6 g||7%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|