Chocolate and Peanuts Tart
Speed - 90%
Simplicity - 94%
Tastiness - 100%
95%
Delicious!
Peanuts and chocolate go prefect together, so this Chocolate and Peanuts Tart is a great dessert, also suitable for your morning coffee.
- 10 oz Roasted Peanuts
- 10 oz Sugar
- 4 Egg Yolks
- 6 Egg Whites
- 2 oz Butter at room temperature
- 3 oz Cocoa Powder
- 1 tablespoon White Flour
- Powdered Sugar to decorate
- Preheat the oven to 350ºF.
- Ground the peanuts.
- Whisk the whites until they stand firm.
- Mix the butter with the sugar, and then add the yolks. Stir well.
- Add the cocoa, the peanuts and the flour and stir until well incorporated.
- Mix in the whites.
- Slightly coat a baking dish with cooking spray, and then pour in the mixture.
- Bake for 20-25 minutes.
- Cover with powdered sugar and serve.
If you like the peanuts and chocolate as much as I do, you will definitely enjoy this dessert. It reminds me of the sweet treats my mother used to cook when I was a child. She prepared similar desserts, only she didn’t incorporate the peanuts in the tart, but used them as a topping. However, I liked the taste so much I have decided to create my own version of chocolate and peanuts tart.
The peanut taste is more obvious because of the fact that I grounded the nuts and used them as a flour to give consistency to the batter.
This cake is perfect for whatever you want: morning coffee, dessert, a family party, and many more. It is also extremely easy to prepare and it doesn’t take much time to cook.
First of all, preheat the oven to 350ºF.
All the ingredients need to be at room temperature, otherwise it is possible that the cake won’t have the right texture.
Peel the peanuts and ground them very finely.
Whisk the whites until stiff peaks begin to form. Set the whites bowl aside until you prepare the rest of the ingredients.
In a separate bowl, mix together the butter and the sugar.
Add the yolks and stir well.
Add the cocoa powder and start mixing. You will see that the batter will begin to harden and it won’t be as easy to handle. I used a spatula but I advise you to use a wooden spoon.
After you incorporate the ground peanuts, you will have more of a dough rather than a batter. But things will get better when you will start adding the whites.
Stir in the whites little by little and the mixture will become more fluid and it will be easier for you to handle it. Even if it might seem a little bit hard to incorporate all the previous ingredients, don’t change the way you add them. There are certain chemical reactions that happen when you cook something. The tart will have a whole different texture if you don’t follow the instructions.
You need to grease the baking dish so the cake won’t stick to its walls. I used a small piece of butter, but you may also go for a cooking spray. Pour the batter into the baking dish.
Bake for 20-25 minutes in the preheated oven.
When it’s done, take the dish out of the oven and let cool a little bit.
Dust with powdered sugar, slice and serve.
Enjoy!
- 10 oz Roasted Peanuts
- 10 oz Sugar
- 4 Egg Yolks
- 6 Egg Whites
- 2 oz Butter at room temperature
- 3 oz Cocoa Powder
- 1 tablespoon White Flour
- Powdered Sugar to decorate
- Preheat the oven to 350ºF.
- Ground the peanuts.
- Whisk the whites until they stand firm.
- Mix the butter with the sugar, and then add the yolks. Stir well.
- Add the cocoa, the peanuts and the flour and stir until well incorporated.
- Mix in the whites.
- Slightly coat a baking dish with cooking spray, and then pour in the mixture.
- Bake for 20-25 minutes.
- Cover with powdered sugar and serve.
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