Peanut Butter Mousse Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16 Servings
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 tablespoons vanilla extract
- 2 cups powdered sugar
- 1/2 cup sugar
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup whipping cream
- 1 tablespoon instant espresso powder
- 1 9-ounce package chocolate wafer cookies
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1 18-ounce jar creamy peanut butter
- 2 cups chilled whipping cream
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- Carbohydrate 52 g(17%)
- Cholesterol 92 mg(31%)
- Fat 50 g(77%)
- Fiber 3 g(11%)
- Protein 11 g(22%)
- Saturated Fat 23 g(116%)
- Sodium 217 mg(9%)
- Calories 681
PreparationFor 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.
PreparationFor 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.
