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
Merengue:
– 4 egg whites
– 200g sugar
– 1 tablespoon cornstarch
Cream:
– 1 can of sweetened condensed milk
– 200g butter
– 150g peanuts
Chocolate Kukhé:
Beat the eggs with the 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.
Merengue:
Carefully separate the egg whites from the yolks and beat the cold egg whites with a pinch of salt until fluffy. The mixing bowl must be clean and dry. While continuing to beat, gradually add the sugar. The mixture should be thick and hold its shape well. Finally, fold in the cornstarch. Spread the mixture into a baking pan and dry it at 250°F (120°C) for 2 hours.
Cream:
In melted butter, pour in the sweetened condensed milk and beat until combined. 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 merengue, spread more cream, sprinkle with the remaining peanuts, and top with the second layer. Frost the top and sides with glaze.