PEANUT BUTTER MOUSSE CAKE
Categories Cake Mixer Chocolate Dairy Nut Dessert Bake Freeze/Chill Easter Picnic Spring Summer Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 16 Servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
- For filling:
- Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
- For topping:
- Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.
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phathutshedzo stanley mabugana
[email protected]This cake looks delicious, but I'm allergic to peanuts. :(
Meer Hussain
[email protected]I'm definitely going to try this recipe. It looks amazing!
st bliz
[email protected]This cake looks like it would be a lot of work to make. I'm not sure if I'm up for the challenge.
rayan 2000
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Rabiu Ahmad
[email protected]This recipe looks delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can decide.
Yared Belhu
[email protected]I'm going to make this cake for my next potluck. I'm sure it will be a hit.
Sarfraz Sarfraz
[email protected]This cake looks like it would be perfect for a special occasion. I'm thinking about making it for my birthday.
Charlene Jessica
[email protected]I'm not a big fan of peanut butter, but I'm willing to give this recipe a try. It looks too good to pass up.
Paulina Ndilly
[email protected]The pictures of this cake are making my mouth water. I need to find a reason to make this soon.
Sufwan Sethi
[email protected]I'm definitely going to try this recipe for my next party. It looks like it would be a crowd-pleaser.
Shoaib Anjum
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Ld
[email protected]I'm allergic to peanuts, so I can't try this cake. :(
TRISTIAN Millican
[email protected]This cake looks amazing! I can't wait to try it.
Sameer Brohi
[email protected]This cake was a disaster! The mousse was too runny and the crust was too hard. I followed the recipe exactly, so I'm not sure what went wrong.
Dilip Verma
[email protected]The mousse was a bit too sweet for my taste, but the crust was perfect. I would definitely make this cake again, but I would use less sugar in the mousse.
Taqi abbas Taqi abbas
[email protected]This cake was easy to make and turned out beautifully. I used a store-bought peanut butter cup instead of making my own, and it still tasted great.
Hunter Brend
[email protected]I'm not a huge fan of peanut butter, but this cake was surprisingly delicious. The mousse was light and fluffy, and the crust was the perfect balance of sweet and salty.
Muhammad Afnaz
[email protected]This peanut butter mousse cake was a hit at my dinner party! The combination of the creamy mousse and the crunchy peanut butter crust was divine. I highly recommend this recipe.