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Preheat oven to 180 ° F. Butter and flour, the wall of a movable mold 23 cm in diameter. Cover line bottom with parchment paper.

Flour, baking powder and salt and set aside. Melt the chocolate and butter put in the water bath and set aside.

With an electric mixer, you blanch the eggs with the sugar. Add the corn syrup and vanilla extract and mix. When mixing, slowly add the chocolate mixture and the reservation dry ingredients and mix well.

Pour into prepared pan and bake 40-45 minutes. Remove take the cake from the oven and let cool completely on wire rack. When the cake is completely cooled, remove the form it on a platter. Remove the parchment paper and put the removable mold wall around the cake.

To prepare the caramel sauce by placing the sugar, water and corn syrup (or maple) in a saucepan. Bring to a boil and cook until the color is yellow. Off the heat, the cream and butter and mix well. Back to the heat for melting of toffee bits would be solidified. Add the peanuts and stir.

Pour over cake with caramel sauce and peanuts and let cool to room temperature.

Ingredients:

• For the cake:
• 120 g white flour Bio
• 1 cup to cup baking soda
• Organic chopped 120g butter, softened
• 150 g chocolate 70% coarsely chopped
• 3 large organic eggs
• 90 g raw cane sugar
• 50 g cane sugar blond
• 3 cup chopped corn syrup
• 1.2 cup to cup vanilla extract For the caramel sauce and peanuts:
• 200 g cane sugar blond
• 70 ml of water
• 1.5 cup of coffee corn syrup
• 160 ml liquid cream 30%
• 35g soft butter Bio
• 150g salted peanuts

Total time: Preparation + cooking time: 55 min
Yield: 8 people