Peanut & chocolate brownie cake by Teresa

Teresa Välimäki baked a delicious congratulatory cake made of sticky brownie pieces for Maku Kitchen Life’s 10th anniversary.

Ingredients

Base:

  • 400 g digestive biscuits
  • 100 g butter, melted
  • ½ can (à 397 g) dulce de leche

Brownie:

  • 300 g butter
  • 6 dl sugar
  • 3 dl all-purpose flour
  • 1 tsp baking powder
  • 3 tsp vanilla sugar
  • 1 dl cocoa powder
  • 4 eggs
  • 100 g milk chocolate, chopped
  • 120 g chunky peanut butter
  • 1 dl salted peanuts, chopped

Mascarpone cream:

  • 250 g mascarpone cheese
  • 2 dl whipping cream
  • 3 tbsp icing sugar

For finishing:

  • 1 tbsp dark cocoa powder
  • ½ can (à 397 g) dulce de leche
  • Gold sugar pearls
  • Edible flowers
  • 10 birthday candles

Instructions

  1. Crush the biscuits. Mix with the melted butter and dulce de leche.
  2. Press the mixture into the base of a baking tray lined with parchment paper.
  3. Make the brownie batter.
  4. Melt the butter and stir in the sugar.
  5. Combine the dry ingredients in a bowl, then mix in the butter–sugar mixture.
  6. Add the eggs one at a time.
  7. Finally, fold in the chopped chocolate.
  8. Pour the batter evenly over the biscuit base.
  9. Spoon dollops of peanut butter over the surface and swirl lightly into the batter with the tip of a teaspoon for a marbled effect.
  10. Sprinkle over the chopped salted peanuts.
  11. Bake the brownie at 180 °C for 30–35 minutes.
  12. Cool the brownie completely. Once cooled, chill in the fridge for about an hour — this makes it easier to cut into neat squares.
  13. Arrange the brownie squares into a cake shape on a cake stand.
  14. In a bowl, combine the mascarpone, cream, and icing sugar, and whip into a fluffy cream.
  15. Squeeze mascarpone rosettes onto the brownie pieces.
  16. Sift cocoa powder over the cake and drizzle with warmed dulce de leche.
  17. Decorate with gold sugar pearls and edible flowers.
  18. Finish the cake with candles.

Thank you for the recipe @teresavalimaki

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