Peanut Butter Cup Mousse Cake

• COCO CHIFFON CAKE:
• Position rack in center of oven. Preheat to 350u0b0. Butter bottom and sides of a 9-inch round cake pan. Line with a circle of baking parchment. Dust side of pan with flour and tap out excess.
• Stir together flour, 1/2 cup sugar, cocoa, baking powder & salt in medium bowl.
• In large bowl, whisk together 2 whole eggs, oil & vanilla until frothy. Sift flour mixture over egg mixture and stir until smooth. Mixture will be stiff.
• In a grease-free medium mixer bowl, with the whisk attachment, beat egg whites until frothy. Gradually increase speed to medium-high & continue to beat until they start to form soft peaks. Add remaining sugar, 1 teaspoon at a time. Continue to beat until egg white mixture forms a stiff, shiny meringue.
• Gently fold 1/3 egg white mixture into the egg-flour mixture to lighten it. Fold in remaining egg white mixture. Do not over mix batter. Scrape into prepared pan and spread evenly with a spatula.
• Bake for 15 minutes or until cake springs back when gently touched in center. Cool cake in pan 5 minutes. Invert to wire rack and cool completely.

1. PEANUT BUTTER MOUSSE:
2. Put peanut butter chips into large bowl. In small saucepan, heat milk to a gentle boil. Pour hot milk over peanut butter chips. Let stand 30 seconds. Whisk until smooth and add peanut butter and vanilla. Let stand 5 minutes or until tepid.
3. In chilled bowl, beat cream and confectioner's sugar just until soft mounds barely start to form and cream is still pourable. Do not over beat cream. Gently fold 1/3 whipped cream mixture into peanut butter mixture to lighten. Fold in remaining whipped cream. Do not over mix mousse or it will become grainy.
4. ASSEMBLE CAKE:
5. Lightly oil bottom and side of a 9-inch fluted tart pan with removable bottom. Line bottom and sides of pan with plastic wrap. Scrape peanut butter mousse into pan and spread it in an even layer, filling in all fluted indentations in side of pan with mousse.
6. Place cake on top of mousse in tart pan and gently press into place. Cover layer of cake with plastic wrap. Freeze for 3 hours or until firm.
7. Remove plastic wrap from cake and invert onto a plate. Lift off side and bottom of tart pan, using a thin bladed knife if necessary. Peel off plastic wrap from peanut butter mousse layer.
8. CHOCOLATE GLAZE:
9. Put chocolate in medium bowl. In small saucepan heat cream to a gentle boil. Pour hot cream over chocolate. Let mixture stand for 30 seconds. Whisk until smooth. Stir in vanilla.. Cool glaze until it starts to thicken slightly.
10. Place cake on a wire rack over baking sheet. Pour 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.

cake, rack, together flour, bowl, mixer bowl, gently fold, minutes

Taken from www.epicurious.com/recipes/member/views/peanut-butter-cup-mousse-cake-50057588 (may not work)