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Ingredients
  • subheading: For the cake:
  • 1 12-ounce frozen pound cake
  • 3 ounces semisweet chocolate, finely chopped
  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • 3 to 4 tablespoons milk
  • 1 1-pound box confectioners' sugar
  • ¾ cup salted roasted peanuts
  • 2 cups dulce de leche
  • subheading: For the coating:
  • 10 ounces semisweet chocolate, finely chopped
  • 1 stick cold unsalted butter, cut into pieces
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