Recipe by Kittencal@recipezazz
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.
Top Review by Chef Kalani's Mama
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!
- 1 (9 ounce) package chocolate wafer crumbs
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 10 tablespoons butter, melted
PEANUT BUTTER FILLING
- 2 cups creamy peanut butter
- 2 (8 ounce) packages cream cheese, room temperature
- 2 cups powdered sugar
- 1 1⁄2 tablespoons vanilla (yes tablespoon!)
- 2 cups whipping cream (unwhipped)
- 1⁄2 cup whipping cream (unwhipped)
- 1⁄4 cup sugar
- 1 tablespoon instant espresso powder
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla
Directions See How It's Made
- For the crust: set oven to 325°F.
- In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
- Add in melted butter and blend with on/off turns.
- Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
- Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
- For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
- Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
- Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
- Using a spatula fold into peanut butter mixture in three or four additions.
- Spoon into prepared cooled crust.
- 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.
- Add in the chopped chocolate; whisk until melted and smooth.
- Whisk in 1 teaspoon vanilla; cool for 6 minutes.
- Spread topping evenly over the filling.
- Refrigerate cake until cold (about 5 hours, longer is better!).
- Serve cake chilled and keep refrigerated.