Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
In a bowl, beat the eggs with sugar and vanilla sugar until light and fluffy.
Gradually add 50ml of milk and 50ml of oil, mixing well.
Sift in the flour, cocoa, and baking powder. Mix until smooth.
Pour the batter into the prepared baking tray and bake for about 20-25 minutes. Let it cool.
For the filling, mix the boiled condensed milk with the whipping cream and 100g of peanuts. Spread this mixture over the cooled cake.
Melt the white chocolate and drizzle it over the filling.
In a small bowl, mix 150ml of milk with the coffee. Pour this over the cake, allowing it to soak in.
Top with whipped cream and sprinkle with almond flakes.
For the chocolate topping, melt the dark chocolate with 40ml of oil. Pour this over the cake, spreading it evenly.
Sprinkle the remaining peanuts on top.
Refrigerate for a few hours before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes + chilling
Kcal: 520 kcal | Servings: 8 servings
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