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Chocolate Cake with Salted Peanut Butter and Figs
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130 min
Masterpiece
Gurkerl Küche
Diese Schokoladentorte ist ein wahres Meisterwerk für alle, die die Kombination aus süß, salzig und cremig lieben. Ein fluffiger Schokoboden trifft auf eine verführerische Schicht aus gesalzener Erdnussbutter-Creme, getoppt von einer knusprigen Kakao-Baiser-Haube. Frische Feigen und ein Hauch von Salbei verleihen diesem Dessert eine edle, herbstliche Note. Perfekt für besondere Anlässe oder wenn man sich einfach mal etwas Luxus gönnen möchte.
Ingredients
Preparation method
Preparation & Base
Line the bottom of a springform pan (Ø 24 cm) with baking paper. Grease the edges with butter and dust with a little baking cocoa. Preheat the oven to 170°C (convection).
Sift 80 g flour with 40 g cocoa. Separate 3 eggs. Beat the egg whites with a pinch of salt until stiff. Gradually stir in 80 g granulated sugar until the meringue is glossy. Then fold in the 3 egg yolks one by one. Finally, carefully fold in the flour-cocoa mixture with a spatula.
Pour the batter into the pan, smooth it out, and bake for approx. 25–30 minutes. Let the base cool completely in the pan (can also be prepared the day before).
Chef's tip
For the peanut cream, be sure to use coarse sea salt to emphasize the 'crunch' and the flavor contrast.
The cake tastes best when it has had time to set – so feel free to prepare it in the morning for the evening.
Nutritional values
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