Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

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.

• Ready In: 49 mins
• Serves: 12-14

Ingredients

• CHOCOLATE CRUST

• 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)

• TOPPING

• 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

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