Ingredients

• 8 Eggs
• 700g Icing Sugar
• 100g Peanuts
• 660g Unsalted Butter
• 120g Dark Brown Sugar
• ½ teaspoon Sea Salt
• 120ml Double Cream
• 2 ½ teaspoons Vanilla Bean Seeds
• 4 tablespoons Cocoa Powder
• 200ml Water
• 400g Dark Chocolate
• 600g Light Brown Sugar
• 350g All Purpose Flour
• 4 ½ teaspoons Baking Powder
• 1 ½ Egg White
• 120g Caster Sugar
• Fondant as needed

Tools

• Spatula
• Oven
• Parchment paper
• Pastry brush
• kCook Multi
• Large glass bowl
• Work surface
• Piping bag
• Jug
• Work surface
• Kcook bowl
• Round pan - 20cm (8")
• Small bowl
• Medium bowl

Method

1. Pre-heat oven - 180°C
2. Grease 3 clean round pans
3. Line with parchment paper then set aside
4. Fit stir tool to kCook bowl
5. Add unsalted butter, dark brown sugar and sea salt to the kCook bowl
6. Fit kCook bowl to kCook Multi
7. Attach lid to kCook bowl
8. Heat with filler cap removed - 120°C, speed 4
9. Then add double cream and vanilla bean seeds to the kCook bowl
10. Mix with filler cap removed - 1 min, speed 4
11. Transfer content of kCook bowl to medium bowl then set aside
12. Add cocoa powder and water to a clean jug
13. Stir with tablespoon then set aside
14. Clean kCook bowl
15. Fit stir tool to kCook bowl
16. Add unsalted butter and dark chocolate to the kCook bowl
17. Fit kCook bowl to kCook Multi
18. Attach lid to kCook bowl
19. Heat with filler cap removed - 5 min, 80°C, speed 4
20. Stir with filler cap removed - 30 sec, speed 6
21. Scrape
22. Stir with filler cap removed - 30 sec, speed 6
23. Transfer content of kCook bowl to large glass bowl
24. Clean kCook bowl
25. Fit whisk tool to kCook bowl
26. Add light brown sugar and egg to the kCook bowl
27. Fit kCook bowl to kCook Multi
28. Attach lid to kCook bowl with filler cap fitted
29. Whisk with filler cap fitted - 5 min, speed 6
30. Transfer chocolate mixture to kCook bowl
31. Whisk with filler cap fitted - 2 min, speed 6
32. Then add all purpose flour and baking powder to the kCook bowl
33. Whisk with filler cap fitted - 1 min, speed 4
34. Transfer content of jug to kCook bowl
35. Whisk with filler cap fitted - 30 sec, speed 6
36. Scrape
37. Whisk with filler cap fitted - 30 sec, speed 6
38. Scrape
39. Whisk with filler cap fitted - 30 sec, speed 4
40. Transfer content of kCook bowl to 3 round pans evenly
41. Bake - 25 min, 180°C
42. Let cool
43. Clean kCook bowl
44. Fit whisk tool to kCook bowl
45. Add egg white, caster sugar and vanilla bean seeds to the kCook bowl
46. Fit kCook bowl to kCook Multi
47. Attach lid to kCook bowl
48. Heat with filler cap removed - 75°C, speed 5
49. Whisk with filler cap fitted - 1 min, speed 5
50. Whisk with filler cap fitted - 3 min, speed 6
51. Then add unsalted butter to the kCook bowl
52. Whisk with filler cap removed - 4 min, speed 6
53. Add icing sugar to the kCook bowl while machine is running
54. Transfer content of kCook bowl to piping bag
55. Turn out content of round pans onto work surface
56. Add peanuts to a clean small bowl
57. Assemble
58. Fill
59. Repeat
60. Pipe
61. Chill in fridge and continue
62. Knead fondant on a clean work surface
63. Roll into balls
64. Shape
65. Shape
66. Decorate
67. Decorate
68. Decorate
69. Serve

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