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| CHOCOLATE PEANUT BUTTER POUND CAKE | |
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PEANUT BUTTER MOUSSE: 2 c. confectioners' sugar, sifted 3/4 c. + 2 tbsp. creamy peanut butter (do not use freshly ground or old fashioned style) 6 oz. cream cheese, room temperature 3 tbsp. whipping cream 2 lg. egg whites CHOCOLATE MOUSSE: 8 oz. bittersweet (not unsweetened) or semi sweet chocolate, chopped 1 1/2 tsp. espresso powder 2 1/2 tbsp. hot water 3 egg yolks Mix peanut butter mousse. Pour into 6 cup loaf pan (foil lined). Chill 1 hour. Mix chocolate mousse (melt those chocolate pieces). Spoon chocolate mousse over peanut butter mousse. Freeze at least six hours until firm. CHOCOLATE GLAZE: 2/3 c. whipping cream 5 tbsp. unsalted butter, diced 5 oz. semi-sweet chocolate, finely chopped Heat cream and butter in medium saucepan over low heat until butter melts. Turn off heat. Add chocolate and beat with a wire whisk until smooth. Let cool until thickened, but still of pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces. | |
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recipe reviews #73601
Sharon (Louisiana) says:
have made several times and it is to die for. One thing this recipe omits is a "presentation" thing. When you put peanut butter mousse into loaf pan, tilt and prop up the pan at 45 degree angle (mousse will form triangle down length of pan). Prop it in the freezer as well for one hour. Pour chocolate mousse into this loaf pan as it lays flat. Result is dramatic looking, hidden by the glaze and only revealed when the first slice is cut.
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