Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator)

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READY IN: 49mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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