AuthorBiteSizedPreheat oven to 350 degrees F or 175 degrees C. Take a 9” springform pan, grease and line it with parchment paper.
In a small pot, pour in water, full cream milk, and tablea and heat until chocolate is melted and incorporated in the mixture. Set aside to cool.
Using an electric mixer, cream butter and sugar in a bowl until fluffy. Add in the egg and vanilla extract and whisk until well incorporated.
In a separate bowl, mix together the flour, baking powder, cocoa powder, and salt.
Gradually incorporate the flour mixture with the butter and eggs mixture, stirring constantly. Pour in the cooled-down tablea and milk mixture and mix well. Batter will have a thin consistency.
Take the prepped pan and pour in the batter and bake in the oven for about 15 – 18 minutes. Let cool in the pan for about 20 minutes before opening the springform to let cool at room temperature
Using an electric mixer, whisk together in a bowl, the cream cheese peanut butter, powdered sugar, and vanilla extract on medium to high speed or until light and fluffy.
In a small bowl, pour in water and gelatin powder to bloom. Pour it in the cream cheese and peanut butter mixture and mix until well incorporated.
In another bowl whisk the heavy whipping cream until stiff peaks are formed and then using a spatula fold in the whipped cream with the peanut butter mixture. Set aside.
Take the heavy whipping cream and using an electric mixer beat until it forms stiff peaks. Set aside in the chiller.
Crush the chocnut bars into powder until fine and set aside.
Take the cooled cake layer and cut a thin layer off the top of the cake to create a flat surface.
Close the springform pan and then pour the peanut butter mousse on top of the cake layer. Let set in the chiller overnight. (Make sure you cover and seal the pan with cling wrap to make it airtight)
Take out the set cake from the chiller. Pop-out the cake from the springform pan using a piping bag with a big round tip, pipe the whipped cream on top of the peanut butter mousse layer.
Take a sieve and dust the top of the cake with chocnut powder.
Ingredients
Directions
Preheat oven to 350 degrees F or 175 degrees C. Take a 9” springform pan, grease and line it with parchment paper.
In a small pot, pour in water, full cream milk, and tablea and heat until chocolate is melted and incorporated in the mixture. Set aside to cool.
Using an electric mixer, cream butter and sugar in a bowl until fluffy. Add in the egg and vanilla extract and whisk until well incorporated.
In a separate bowl, mix together the flour, baking powder, cocoa powder, and salt.
Gradually incorporate the flour mixture with the butter and eggs mixture, stirring constantly. Pour in the cooled-down tablea and milk mixture and mix well. Batter will have a thin consistency.
Take the prepped pan and pour in the batter and bake in the oven for about 15 – 18 minutes. Let cool in the pan for about 20 minutes before opening the springform to let cool at room temperature
Using an electric mixer, whisk together in a bowl, the cream cheese peanut butter, powdered sugar, and vanilla extract on medium to high speed or until light and fluffy.
In a small bowl, pour in water and gelatin powder to bloom. Pour it in the cream cheese and peanut butter mixture and mix until well incorporated.
In another bowl whisk the heavy whipping cream until stiff peaks are formed and then using a spatula fold in the whipped cream with the peanut butter mixture. Set aside.
Take the heavy whipping cream and using an electric mixer beat until it forms stiff peaks. Set aside in the chiller.
Crush the chocnut bars into powder until fine and set aside.
Take the cooled cake layer and cut a thin layer off the top of the cake to create a flat surface.
Close the springform pan and then pour the peanut butter mousse on top of the cake layer. Let set in the chiller overnight. (Make sure you cover and seal the pan with cling wrap to make it airtight)
Take out the set cake from the chiller. Pop-out the cake from the springform pan using a piping bag with a big round tip, pipe the whipped cream on top of the peanut butter mousse layer.
Take a sieve and dust the top of the cake with chocnut powder.
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