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    You are in: Home / Recipes / Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator) Recipe
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    Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    45 mins

    4 mins

    Kittencalskitchen's Note:

    If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    CHOCOLATE CRUST

    • 1 (9 ounce) package chocolate wafer crumbs
    • 1/2 cup sugar
    • 1 teaspoon cinnamon
    • 10 tablespoons butter, melted

    PEANUT BUTTER FILLING

    TOPPING

    Directions:

    1. 1
      For the crust: set oven to 325°F.
    2. 2
      In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
    3. 3
      Add in melted butter and blend with on/off turns.
    4. 4
      Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
    5. 5
      Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
    6. 6
      For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
    7. 7
      Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
    8. 8
      Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
    9. 9
      Using a spatula fold into peanut butter mixture in three or four additions.
    10. 10
      Spoon into prepared cooled crust.
    11. 11
      For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
    12. 12
      Add in the chopped chocolate; whisk until melted and smooth.
    13. 13
      Whisk in 1 teaspoon vanilla; cool for 6 minutes.
    14. 14
      Spread topping evenly over the filling.
    15. 15
      Refrigerate cake until cold (about 5 hours, longer is better!).
    16. 16
      Serve cake chilled and keep refrigerated.

    Ratings & Reviews:

    • on June 30, 2006

      55

      This is death by peanut butter (and chocolate)!! It tastes like Reese's pieces with a thick layer of rich chocolate! I made this for my husband's birthday and the alterations I made were that I added a chocolate mousse layer on the bottom (I thought it needed more chocolate but I don't think it would) and I had to use plain cookies for the crust b/c I accidentally burnt the oreos (don't ask). But I think the plain crust was nice b/c it was soooooo rich! This is to die for and worth all that fat and calories!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

    Serving Size: 1 (182 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 866.9
     
    Calories from Fat 592
    68%
    Total Fat 65.8 g
    101%
    Saturated Fat 31.1 g
    155%
    Cholesterol 135.3 mg
    45%
    Sodium 521.1 mg
    21%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 3.4 g
    13%
    Sugars 42.7 g
    171%
    Protein 16.2 g
    32%

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