Sneakers Cake with Caramel and Dark Chocolate Glaze

Ingredients

• 150 g Granulated sugar (For the cake batter)
• 200 ml Heavy cream (Divided: 100 ml for the batter, 100 ml for the ganache)
• 120 g Unsalted roasted peanuts (Ground into a fine powder (like almond flour))
• 30 ml Acacia honey (Neutral flavor, does not dominate the cake)
• 100 g Peanut butter (Smooth paste, praline type)
• 100 g Melted unsalted butter (At room temperature before melting)
• 200 g All-purpose flour
• 5 g Baking powder (About 1 tsp)
• 1 g Fine salt (Just a pinch)
• 200 g White sugar (For the caramel)
• 100 g Unsalted butter (Incorporated into the caramel ganache)
• 2 g Fleur de sel (To enhance the ganache)
• 200 g 66% dark chocolate (For the glaze)
• 30 ml Grapeseed oil (Makes the glaze fluid)

Instructions

1. Grind the peanuts into powder

   Place the unsalted roasted peanuts in a blender and blend until a fine powder is obtained, similar to almond flour.

   Time: PT5M

2. Prepare the cake batter

   In a mixing bowl, add the sugar, heavy cream, acacia honey, peanut butter, melted butter, then add the flour, baking powder, salt and finally the peanut powder. Mix with a spatula then smooth with an immersion blender for a few seconds.

   Time: PT10M

3. Bake the cake

   Preheat the oven to 160 °C. Grease the cake tin, pour the batter (it will fill about 2 cm from the edge) and bake for 45 minutes. Check doneness with a clean knife blade that should come out dry.

   Time: PT45M

   Temperature: 160°C

4. Prepare the caramel

   In a saucepan, melt the sugar over medium heat without stirring until it reaches an amber color. Remove from heat as soon as the caramel is uniform.

   Time: PT15M

5. Incorporate the hot cream into the caramel

   Bring 100 ml of heavy cream to a boil, remove from heat, then pour it all at once onto the caramel while stirring vigorously (watch for splatters). Return to low heat, add the butter cubed and stir until a smooth sauce forms.

   Time: PT10M

6. Add the fleur de sel and cool

   Stir in the fleur de sel, mix, then let the ganache cool to 45‑50 °C before adding the cold butter cubed. Blend again until fully emulsified.

   Time: PT5M

7. Chill the ganache

   Transfer the ganache to a small container, cover and refrigerate for 30 minutes until it thickens slightly (spreadable texture).

   Time: PT30M

8. Unmold the cake

   Once the cake is baked, let it cool for 10 minutes, then gently turn it onto a rack to unmold.

   Time: PT5M

9. Pipe the caramel ganache

   Fill a 15 mm piping bag with the cooled ganache. On top of the cake, place two large ganache dollops, then two small ones alternately to create a graphic pattern.

   Time: PT5M

10. Freeze before glazing

    Place the ganache-topped cake in the freezer for 20 minutes so the ganache sets and resists the hot chocolate.

    Time: PT20M

11. Prepare the chocolate glaze

    Melt the dark chocolate in a double boiler over low heat. Once the chocolate is liquid, add the grapeseed oil and stir until a smooth glaze forms. Let it cool to 34‑35 °C.

    Time: PT10M

12. Glaze the cake

    Pour the warm glaze over the cake, letting it flow gently from the center to the edges. Use a spatula to lightly smooth the surface.

    Time: PT5M

13. Final rest and serving

    Let the cake rest at room temperature for 15 minutes so the glaze sets, then cut into 8 equal slices.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g