Batirol And Peanut Butter Mousse Cake

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.

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.

In a separate bowl, mix together the flour, baking powder, cocoa powder, and salt.

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.

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 springform to let cool at room temperature

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.

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.

In another bowl whisk the heavy whipping cream until stiff peaks are formed and then using a spatula fold in the whipped cream with the peanut butter mixture. Set aside.