Zutaten für Peanut Butter Mousse Cake With Chocolate Crust Refrigerator
- Chocolate Wafer Crumbs
- ¼ cup granulated sugar (for crust) + ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon
- Butter
- Creamy Peanut Butter
- 8 ounces (1 package) softened cream cheese
- 1 cup powdered sugar
- 1 ½ tablespoons vanilla extract (for filling) + 1 teaspoon vanilla extract (for topping)
- 2 cups heavy whipping cream (for filling) + ½ cup heavy whipping cream (for topping)
- Instant Espresso Powder
- Bittersweet Chocolate
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Zubereitung von Peanut Butter Mousse Cake With Chocolate Crust Refrigerator
- **Make the Chocolate Crust:** Preheat oven to 325°F (160°C).
- In a food processor, combine 1 ½ cups chocolate wafer crumbs, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Pulse until finely ground.
- Add ¼ cup (½ stick) melted unsalted butter and pulse until evenly moistened. Do not overmix.
- Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan.
- Bake for 12-15 minutes, or until the crust is lightly golden and puffed. Keep an eye on it to prevent burning.
- Let the crust cool completely in the pan before proceeding.
- **Prepare the Peanut Butter Filling:** In a large bowl, beat 2 cups creamy peanut butter and 8 ounces (1 package) softened cream cheese until smooth and creamy.
- Gradually add 1 cup powdered sugar and 1 ½ tablespoons vanilla extract. Beat until well combined.
- In a separate bowl, beat 2 cups heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture in three additions, being careful not to deflate the cream.
- Pour the peanut butter filling into the cooled crust and spread evenly.
- **Make the Chocolate Espresso Topping:** In a medium saucepan, combine ½ cup heavy whipping cream, ¼ cup granulated sugar, and 1 tablespoon instant espresso powder.
- Heat over medium heat, stirring constantly, until the sugar and espresso powder dissolve and the mixture simmers gently.
- Remove from heat and stir in 4 ounces (1 cup) semi-sweet chocolate chips, chopped.
- Whisk until the chocolate is melted and smooth. Stir in 1 teaspoon vanilla extract.
- Let the topping cool slightly (about 6 minutes) before spreading evenly over the peanut butter filling.
- Refrigerate the cake for at least 5 hours, or preferably overnight, to allow the flavors to meld and the mousse to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
171g
Fat
155g
Carbs
19g
