Before I proceed, I warn thee: BUTTER and SUGAR is involved. Along with about 200 gms of very very dark chocolate. So proceed with caution, as you might drown in a gastronomic delight so deep, you might never emerge.

What you need for the cake:

In a bowl, melt 200 gm. chocolate. Dark Chocolate. Not any milkiness is required. I had a Lindt 70X cacao, I used that.

Add to it about 3 eggs, whisking them in slowly, 2/3rd cup finely ground sugar, 1 tsp cayenne pepper, 1/2 tsp salt, 2 tablespoon port wine (optional, but hey, this is a great addition! ) and mix well. Stir in 1/3rd cup of good quality cocoa, 1/3 cup of oil (which gives this a better texture than butter) and 1 tsp baking powder.

Pour in a greased tin, preferably 9″ round cake pan, and bake it for about 15 minutes at 180 degree celsius, and then for another 15 minutes at 150 degree celsius, or till your cake is perfectly cooked in the center.

Let cool, if you can.

For the salted peanut caramel:

Now before I proceed, I tell you I am NOT a big fan of peanuts. BUT, this is ridiculously good!

Heat 1 cup sugar, 1/2 cup water and 1/4 cup butter together in a thick bottomed pan. Leave the room for about 5 minutes, keeping the pan on low heat. Come back when you see the butter and sugar nearly melted. DO NOT TOUCH. Not with anything.

Start mixing a bit when you see the sugar melted fully. Now check for the caramelization.

Then let it caramelize till its dark and browning nicely.

Pour in 1/2 cup MILK. I like milk. NO FAT FREE STUFF ALLOWED. Mix well. continue mixing till you see a rich golden brown sauce happening.

Mix in the peanuts. Pour on top of cake and let it cool down before you tuck in.

Cooldown is important because the sugar is SCARILY HOT. I burnt my fingers twice.

Written by Poorna Banerjee

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