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Snickers Cake

10 ounces semisweet chocolate, finely chopped
1 1/4 cups butter, softened
1 1/2 cups sugar
8 eggs, separated
2 teaspoons vanilla extract
6 ounces roasted unsalted peanuts, chopped
1 cup cake flour
pinch cream of tartar

5 egg yolks
1 1/2 cups plus 1 1/2 tablespoons sugar
1 1/2 cups water
10 ounces semisweet chocolate, chopped
2 1/4 cups butter, softened
10 1-ounce Snickers bars, chopped

Preheat oven to 350F. Grease three 8" round cake pans. Line
bottoms with wax paper.

Melt chocolate in top of double boiler over simmering water; stir
until smooth. Cool.

Cream butter until light and fluffy. Gradually add 1 1/4 cups
sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix
in vanilla. Stir in chocolate, then peanuts. Sift flour over
batter and fold in.

Beat egg whites with cream of tartar to soft peaks. Gradually add
remaining 1/4 cup sugar and beat until stiff but not dry. Fold
1/2 of whites into batter, then fold in remaining whites. Divide
batter among prepared pans. Bake until tester inserted in center
comes out clean, 25 to 30 minutes. Cool 10 minutes, turn out onto
racks and peel off paper. Cool to room temperature.

Beat yolks in bowl until pale yellow and ribbons form when beaters
are lifted, 5 minutes.

Stir sugar and water in heavy saucepan over low heat until sugar
dissolves. Increase heat and boil without stirring until candy
thermometer registers 234 to 240F (soft ball stage).

Beat hot syrup into egg yolks in slow steady stream. Continue
beating until thick and cool, 10 minutes.

Melt chocolate in top of double boiler over simmering water; stir
until smooth. Remove from over water and let stand until cool but
still liquid.

Gradually beat butter into yolk mixture 1 tablespoon at a time.
Add chocolate and stir to combine. Transfer 2 cups buttercream to
small bowl, stir in Snickers bars.

Place one cake layer on platter top side down. Spread half of
Snickers buttercream over. Top with second cake layer. Spread
remaining buttercream over. Top with third cake layer. Spoon 1
cup plain buttercream into pastry bag fitted with medium star tip.
Frost top and sides of cake with remaining buttercream. Serve at
room temperature.


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