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INGREDIENTS
For the crust:
3 egg yolks
50ml (1/4 cup) of milk
50ml (1/4 cup) of cooking oil
Vanilla extract
60g (1/2 cup) of all-purpose flour
15g (1 1/4 tbsp) of cocoa powder

For the meringues:
3 egg whites
50g (1/4 cup) of sugar
1/2 tsp of lemon (juice)

For the filling:
120ml (1/2 cup) of whipping cream
13g (1 tbsp) of sugar
60g (1/4 cup) of cream cheese

For the chocolate ganache:
200g of dark chocolate
60g of roasted peanuts

METHOD
1. In a mixing bowl add the egg yolks, milk, cooking oil, and vanilla extract, and mix. Sift the flour and cocoa powder and whisk to combine.
2. In another bowl add the egg whites and start mixing with the electric mixer. Gradually add the sugar and continue mixing. Finally, add the lemon juice and mix until stiff.
3. Gradually add the beaten egg whites to the mixing bowl and incorporate all well with a spatula.
4. Pour the batter into the baking tray (25x20cm - tray size) covered with parchment paper and level it up with a spatula. Bake in oven at 190°C/374°F for 20 minutes.
5. After 20 minutes remove the outer parts of the crust and split it in the half vertically.
6. To prepare the filling mix the whipping cream, sugar, and cream cheese with the electric mixer. Transfer the filling to the pipping bag.
7. Spread the filling on one-half of the crust and level it up. Close with another half and transfer to the fridge for 1 hour.
8. Add the chocolate into the microwave-safe bowl and transfer for 3 minutes. Mix the chocolate to melt it and add the roasted peanuts. Mix all well.
9. Remove the prepared crust from the fridge and cover all sides with the prepared chocolate ganache. Transfer to the fridge for 5 minutes to firm the chocolate.
10. After 5 minutes remove from the fridge, cut into triangles, and serve.
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