Peanut Butter Chocolate Cake - Step By Step Foodporn

Fluffy peanut butter mousse in a buttery cookie shell, generously topped with chocolate ganache - incredibly tasty and even easier to put together.

Recipe:

Crust:
26-28 chocolate sandwich cookies (I"m particular to TJ"s)
4 tablespoons butter

Peanut Butter Mousse:
1 cup heavy cream
1 cup peanut butter (I prefer creamy, crunchy will work fine too)
1 cup powdered sugar
1 tsp vanilla extract
8 oz mascarpone cream cheese
Sea salt to finsih

Ganache:
3 oz dark chocolate (55%+)
1/3 cup powdered sugar
1/4 cup milk

Preheat oven to 350

Crust
- Blitz the cookies in a blender or food processor
- Add molten butter to crushed cookies and mix
- Butter a 9" spring form pan
- Shape the cookie mixture into a shell
- Bake for 10 minutes at 350
- Remove from the oven and cool completely

Mousse
- Whip the cream to stiff peaks and set aside
- Mix peanut butter, powdered sugar and mascarpone on low - speed
- Fold in whipped cream
- Evenly spread the mousse in the cooled cookie shell
- Refrigerate for at least 2 hours

Ganache
- Melt the chocolate and butter
- Remove from heat and stir in sugar
- Let cool slightly and stir in milk

Assembly
- Pour the ganache over the set mousse
- Sprinkle generously with sea salt
- Cover and refrigerate for 2-4 more hours or overnight

Video: Thunderbeast
Music: "Disco High" - UltraCat (freemusicarchive.org)

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