Gaby
Ingredients:
Chocolate Kukhé:
– 2 eggs
– 1 cup sugar
– ½ cup milk
– ½ cup butter
– 2 tablespoons cocoa powder
– ½ packet baking powder
– 1½ cups flour
Meringue:
– 4 egg whites
– 200g sugar
– 1 tablespoon cornstarch
Cream:
– 1 can of sweetened condensed milk
– 200g butter
– 150g peanuts
Chocolate Kukhé:
Beat the eggs and sugar until fluffy. Add the butter. Gradually pour in the milk while continuing to beat. Sift the flour and mix it with the cocoa powder and baking powder. Gently fold the dry mixture into the wet ingredients in small portions, continuing to beat. Pour the batter into a greased baking pan. Bake in the oven at 350°F (180°C) for 50 minutes. Cut into two layers.
Meringue:
Carefully separate the egg whites from the yolks. Use a clean, dry mixing bowl and beat the cold egg whites with a pinch of salt until fluffy. While beating, gradually add the sugar. Beat until the mixture is thick and holds its shape. Finally, fold in the cornstarch. Spread the mixture into a baking pan and dry it at 250°F (120°C) for 2 hours.
Cream:
Combine the melted butter and sweetened condensed milk; beat until smooth. To assemble: Sprinkle half of the roasted and chopped peanuts on one layer of the chocolate kukhé, spread half of the cream on top, cover with a layer of meringue, spread more cream, sprinkle with the remaining peanuts, and top with the second layer. Frost the top and sides with glaze.
