Ultimate Snickers Cake: Decadent Chocolate Bliss

Start by heating the *eggs* and *sugar* in a bain-marie until they reach 113°F (45°C). This will help them incorporate better. Once warm, beat them until light and fluffy.

Simultaneously, bring the *milk* and *butter* to a boil. In a separate bowl, sift together the *flour*, *cocoa powder*, and a *pinch of salt*, then add this dry mixture to the egg mixture. Fold everything together carefully.

Add a third of the batter to the hot milk mixture, mix well, and then combine it with the remaining batter. Pour the mixture into cake rings and bake at 320°F (160°C) for 20-25 minutes.

Create a dry caramel by melting the *sugar* in a saucepan until it turns golden brown. In a separate pan, heat the *heavy cream*. Add the warm cream to the caramel in a thin stream, stirring constantly. Add the *butter*, hydrated *gelatin*, *peanut butter*, and *salt*. Blend the mixture to achieve a smooth texture.

Allow the caramel to stabilize before piping it onto the sponge layers. Finish by sprinkling with *salted roasted peanuts*.

To make the nougat, cook a syrup using *water* and *powdered sugar* to 230°F (110°C). Stir in the *honey* and *corn syrup*, continuing to cook until it reaches 277-280°F (136-138°C).

As the syrup nears the target temperature, begin whipping the *egg whites* until they form soft peaks. Gradually pour the hot syrup into the *egg whites* along the wall of the mixing bowl, beating at high speed until the mixture reaches room temperature or becomes moldable like 'putty'. Fold in the *peanuts*.

Roll the nougat between parchment sheets to a thickness of approximately 1 cm. Cut it to fit the diameter of the cake rings. Brush the surface of the nougat with melted *milk or white chocolate* on all sides and allow it to set before using it in the cake.