Home » Batirol And Peanut Butter Mousse Cake
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Makes 10 to 12 servings
Preparation and cooking time: 12 hours (including setting time in chiller)
1 cup all-purpose flour
¾ cup chopped tablea
1/3 cup dutche cocoa powder
¾ cup white sugar
1/8 teaspoon fine salt
1/2 cup water
1/2 and ¼ cup full cream milk
1 whole egg (large)
1 teaspoon vanilla extract
1 ½ teaspoon baking powder
¼ cup butter, cut into cubes and softened
Peanut Butter Mousse Layer:
115 grams (4oz) cream cheese
½ cup creamy smooth peanut butter
½ cup powdered sugar
½ teaspoon vanilla extract
2/3 cup heavy whipping cream
1 packet of gelatin
1/8 cup of warm water
150ml heavy whipping cream
¼ cup chocnut, grind into powder
1. Preheat oven to 350 degrees F or 175 degrees C. Take a 9” springform pan, grease and line it with parchment paper.
2. In a small pot, pour in water, full cream milk and tablea and heat until chocolate is melted and incorporated in the mixture. Set aside to cool.
3. Using an electric mixer, cream butter and sugar in a bowl until fluffy. Add in the egg and vanilla extract and whisk until well incorporated.
4. In a separate bowl, mix together the flour, baking powder, and cocoa powder, and salt.
5. Gradually incorporate the flour mixture with the butter and eggs mixture, stirring constantly. Pour in the cooled down tablea and milk mixture and mix well. Batter will have a thin consistency.
6. Take the prepped pan and pour in the batter and bake in the oven for about 15 – 18 minutes. Let cool in the pan for about 20 minutes before opening the spring form to let cool at room temp.
Peanut Butter Mousse:
1. Using an electric mixer, whisk together in a bowl, the cream cheese peanut butter, powdered sugar, and vanilla extract on medium to high speed or until light and fluffy.
2. In a small bowl, pour in water and gelatin powder to bloom. Pour it in the cream cheese and peanut butter mixture and mix until well incorporated,
3. In another bowl whisk the heavy whipping cream until stiff peaks are formed and then using a spatula fold in the whipped cream in with the peanut butter mixture. Set aside.
1. Take the heavy whipping cream and using an electric mixer beat until it forms stiff peaks. Set aside in the chiller.
2. Crush the chocnut bars into powder until fine and set aside.
1. Take the cooled cake layer and cut a thin layer off the top of the cake to create a flat surface.
2. Close the spring form pan and then pour the peanut butter mousse on top of the cake layer. Let set in the chiller overnight. (Make sure you cover and seal the pan with cling wrap to make it air tight)
3. Take out the set cake from the chiller. Pop out the cake from the spring form pan using a piping bag with a big round tip, pipe the whipped cream on top of the peanut butter mousse layer.
4. Take a sieve and dust the top of the cake with chocnut powder.