Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

  1. For the crust: set oven to 325u0b0F.
  2. In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
  3. Add in melted butter and blend with on/off turns.
  4. Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
  5. Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
  6. For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
  7. Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
  8. Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
  9. Using a spatula fold into peanut butter mixture in three or four additions.
  10. Spoon into prepared cooled crust.
  11. For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
  12. Add in the chopped chocolate; whisk until melted and smooth.
  13. Whisk in 1 teaspoon vanilla; cool for 6 minutes.
  14. Spread topping evenly over the filling.
  15. Refrigerate cake until cold (about 5 hours, longer is better!).
  16. Serve cake chilled and keep refrigerated.

chocolate crust, chocolate wafer crumbs, sugar, cinnamon, butter, peanut butter, peanut butter, cream cheese, powdered sugar, vanilla, whipping cream, topping, whipping cream, sugar, espresso powder, bittersweet chocolate, vanilla

Taken from www.food.com/recipe/peanut-butter-mousse-cake-with-chocolate-crust-refrigerator-142345 (may not work)

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