Peanut Butter Cup Mousse Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
Preparation: 2 hours 30 minutes plus baking, cooling and freezing times . Seems like lots of work I know but it's worth it. Ingredients:
cocoa chiffon cake |
1/2 cup plus 2 tablespoons sifted cake flour |
1/2 cup plus 3 tablespoons granulated sugar |
1/3 cup godiva® hot cocoa powder, dark truffle flavor, sifted |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
2 eggs plus 3 egg whites, at room temperature |
1/4 cup plus 2 teaspoons vegetable oil |
2 teaspoons vanilla extract |
peanut butter mousse |
1 3/4 cups (10 ounces) peanut butter chips |
3/4 cup whole milk |
1/2 cup creamy peanut butter |
1 tablespoon vanilla extract |
1 cup heavy cream |
2 tablespoons confectioner’ s sugar |
milk chocolate glaze |
5 bars (1.5 ounces each) godiva® milk chocolate, coarsely chopped |
1/2 cup plus 2 tablespoons heavy cream |
1 teaspoon vanilla extract |
garnish |
1/3 cup unsalted roasted peanuts, finely chopped |
Directions:
1. Make Cake:
2. 1. Position rack in center of oven and preheat to 350ºF. Lightly butter
3. bottom and sides of a 9-inch round cake pan. Line with a circle of baking
4. parchment or waxed paper. Dust side of pan with flour and tap out excess.
5. 2. Stir together flour, 1/2 cup sugar, cocoa, baking powder and salt in
6. medium bowl.
7. 3. In large bowl, whisk together 2 whole eggs, oil and vanilla until frothy.
8. Sift flour mixture over egg mixture and stir until smooth. Mixture will be
9. stiff.
10. 4. In a grease-free medium mixer bowl, with the whisk attachment, beat egg
11. whites until frothy. Gradually increase speed to medium-high and continue
12. to beat until they start to form soft peaks. Add remaining sugar, 1 teaspoon
13. at a time. Continue to beat until egg white mixture forms a stiff, shiny
14. meringue.
15. 5. Using large rubber spatula, gently fold 1/3 egg white mixture into the
16. egg- flour mixture to lighten it. Fold in remaining egg white mixture. Do
17. not over mix batter. Scrape into prepared pan and spread evenly with a
18. spatula.
19. 6. Bake for 15 minutes or until cake springs back when gently touched in
20. center. Cool cake in pan 5 minutes. Invert to wire rack and cool completely
21. Make Mousse:
22. 1. Put peanut butter chips into large bowl. In small saucepan, heat milk
23. to a gentle boil. Pour hot milk over peanut butter chips. Let stand 30
24. seconds. Whisk until smooth and add peanut butter and vanilla. Let stand 5
25. minutes or until tepid.
26. 2. In chilled bowl, beat cream and confectioner’ s sugar just until soft
27. mounds barely start to form and cream in still pourable. Do not over beat
28. cream. Gently fold 1/3 whipped cream mixture into peanut butter mixture to
29. lighten it. Fold in remaining whipped cream. Do not over mix mousse or it
30. will become grainy.
31. Assemble Cake:
32. 1. Lightly oil bottom and side of a 9-inch fluted tart pan with removable
33. bottom. Line bottom and ides of pan with plastic wrap, smoothing out any
34. wrinkles, and pressing it into ridges on sides of pan. Scrape peanut butter
35. mousse into pan and spread it in an even layer, filling in all fluted
36. indentations in side of pan with mousse.
37. 2. Remove paper circle from bottom of cake. Place cake on top of mousse in
38. tart pan and gently press into place. Cover layer of cake with plastic wrap.
39. Freeze for 3 hours or until firm.
40. 3. Remove plastic wrap from cake and invert onto a cardboard cake round.
41. Lift off side and bottom of tart pan, using a thin bladed knife if necessary
42. Peel off plastic wrap from peanut butter mousse layer.
43. Make Milk Chocolate Glaze
44. 1. Put milk chocolate in medium bowl. In small saucepan heat cream to a
45. gentle boil. Pour hot cream over chocolate. Let mixture stand for 30
46. seconds. Whisk until smooth. Stir in vanilla.. Cool glaze until it starts
47. to thicken slightly.
48. 2. Place cake on a wire rack over baking sheet. Pour milk chocolate glaze over cake, covering it completely. Refrigerate on wire rack for 5 minutes or until glaze is set. Sprinkle cake with chopped peanuts and refrigerate until serving.
|
|