Caramel Peanut Fudge Cake

1. Preheat the oven to 180°C (350°F). | 2. Beat 6 egg yolks with 1 cup sugar for 3-4 minutes until the mixture doubles in volume and turns pale yellow. | 3. In a separate bowl, whisk 6 egg whites until soft peaks form. | 4. Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the batter. | 5. Stir in 1/2 cup ground almonds and 1/4 cup cocoa powder until fully incorporated.

1. Lightly butter and flour a 20 cm (8-inch) round cake pan and line the bottom with parchment paper. | 2. Pour the sponge mixture into the prepared cake pan and smooth the top. | 3. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. | 4. Let the cake cool completely in the pan, then carefully remove it and slice it into two layers.

1. In a saucepan over medium heat, combine 1 cup sugar and 2 tablespoons water. Cook, stirring occasionally, until the sugar dissolves and the mixture comes to a boil. | 2. Continue cooking without stirring until the sugar turns a golden amber color (about 5-7 minutes). | 3. Remove from heat and set aside to cool slightly. | 4. Whip 1 cup heavy cream until soft peaks form. | 5. Gradually stir in the cooled caramel syrup, then add 1/2 cup chopped roasted peanuts, mixing until smooth. (Note: The mixture may foam slightly at first, but it will settle.) | 6. Let the caramel cream cool to room temperature and thicken.

1. In a saucepan, bring 1 cup heavy cream to a boil over medium-high heat. | 2. Pour the hot cream over 200g chopped chocolate. Let sit for 10 minutes. | 3. Stir gently for 3-4 minutes until the mixture is smooth and glossy. | 4. Let the ganache cool for about an hour, or until completely chilled. Then, beat the ganache for 2-3 minutes until fluffy and lighter in color. Be careful not to overbeat, as it may become too thick and hard to spread.

1. In a small bowl, mix 2 tablespoons rum with 2 tablespoons water. Lightly drizzle the syrup over both layers of cake. | 2. Spread the caramel cream evenly over the bottom layer of the cake. | 3. Place the top layer of the cake (wet side down) over the caramel cream. | 4. Immediately spread the ganache over the top and sides of the cake, smoothing it out evenly.

Let the cake set for 15-20 minutes before slicing. Serve and enjoy your indulgent caramel peanut fudge cake!