Chocolate - Peanut Butter Mousse Cake

Total Time: 7 hrs 45 mins Preparation Time: 45 mins Cook Time: 7 hrs

Ingredients

• Servings: 12
• 1 2/3 cups icing sugar, sifted
• 3/4 cup creamy peanut butter, plus
• 2 tablespoons creamy peanut butter
• 6 ounces cream cheese, room temperature
• 3 tablespoons whipping cream
• 2 large egg whites
• 1 cup whipping cream
• 1/3 cup sugar
• 8 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons instant espresso powder
• 2 1/2 tablespoons hot water
• 3 egg yolks
• 2/3 cup whipping cream
• 5 tablespoons butter, cut into small pieces
• 5 ounces semisweet chocolate, finely chopped
• raspberries
• fresh mint sprig

Recipe

• 1 for peanut butter mousse: line 6-cup loaf pan with foil.
• 2 mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
• 3 mix in cream.
• 4 beat egg whites in medium bowl until soft peaks form.
• 5 gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
• 6 fold whites into peanut butter mixture in 2 additions.
• 7 tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
• 8 spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan – with half the pan empty).
• 9 set pan in freezer, propping to hold angle.
• 10 freeze until mousse is firm, about 1 hour.
• 11 for chocolate mousse: heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
• 12 transfer to medium bowl and refrigerate until well chilled.
• 13 meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
• 14 cool 5 minutes.
• 15 dissolve espresso powder in hot water in small bowl.
• 16 whisk in yolks.
• 17 add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
• 18 let stand until batter is cooled to room temperature, but not set.
• 19 beat chilled cream to soft peaks.
• 20 fold cream into chocolate mixture in 2 additions.
• 21 set pan with frozen peanut butter mousse flat onto work surface.
• 22 spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
• 23 smooth top.
• 24 cover pan.
• 25 freeze until chocolate is firm, about 6 hours or overnight.
• 26 for glaze: heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
• 27 turn off heat.
• 28 add chocolate and whisk until mixture is smooth.
• 29 let cool until thickened but still of pouring consistency, about 1 ½ hours.
• 30 invert loaf onto cake rack.
• 31 remove pan; remove and discard foil.
• 32 pour glaze over mousse and smooth all surfaces.
• 33 transfer mousse to a serving platter.
• 34 freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. wrap loosely when chocolate is frozen solid).
• 35 cut mousse into ½ inch thick slices.
• 36 garnish with berries and mint.