A perfect choice for all salted caramel lovers.
Ingredients:
Brownie Batter:
- 125 ml orange juice*
- 1 and 1/2 tablespoons instant coffee powder
- 200 g dark chocolate
- 200 g butter
- 250 g caster sugar
- 3 eggs (room temperature)
- 80 ml plain yogurt
- 170 g flour
- a pinch of salt
- 1/2 teaspoon baking powder
- 1/3 teaspoon baking soda
- 2 tablespoons cocoa powder
Filling:
- 100 g softened butter
- 250 g mascarpone cheese
- 1 packet vanilla sugar
- 4 tablespoons powdered sugar
- about 450 g peanut butter
Additionally:
- Salted Caramel Glaze
Preparation:
Preparation: Line the bottom of a 20 cm diameter cake tin with baking paper, fasten the rim, leaving the edges of the paper outside the mold. Preheat the oven to 160 degrees Celsius. Pour orange juice into a saucepan, add coffee, and mix. Add broken chocolate pieces and diced butter. Heat over low heat until the ingredients melt, being careful not to overheat the mixture. Once melted, immediately remove from the heat. Add sugar and mix. Crack the eggs into a clean bowl, add yogurt, and mix with a spoon.
Pour the chocolate mixture into the eggs and mix. In a clean bowl, sift flour, add salt, baking powder, baking soda, and cocoa, mix. Pour into the chocolate mixture and stir until smooth. Pour into the prepared tin and place in the preheated oven. Bake for about 1 hour. After baking, check with a toothpick if it’s not covered in raw dough. Allow to cool completely. Cut into 3 layers (it’s easiest when it’s well set and cool). It may crumble, so handle it delicately. You can transfer the layers onto thin plastic pads. Keep all the cake crumbs for decorating the sides.
Filling: Take the butter out of the refrigerator and let it soften. Place mascarpone in a mixer bowl, add powdered sugar and vanilla sugar, and beat for 2 – 3 minutes until fluffy. Add softened butter and beat for about 2 minutes more. Add peanut butter and mix only until the ingredients combine into a smooth mass.
Divide the mixture into 3 parts, use 2 parts to fill the cake layers, and the remaining part to spread on the sides and top of the cake. Decorate the sides with cake crumbs. Chill in the refrigerator for at least 2 – 3 hours. The cake can be prepared 1 – 2 days in advance. Store in the refrigerator or another cool place. Decorate with cooled and thickened salted caramel glaze.
Tips:
- You can replace 25 ml of orange juice with alcohol such as brandy, orange liqueur, or rum.
