Please share your favorite peanut butter & chocolate "things" - here's the last one I did

Chocolate Peanut Butter Crunch Cake

I posted this awhile ago, and Richard in Cincy made it.

CHOCOLATE PEANUT BUTTER CRUNCH CAKE

From the poster:
"...The first layer is a rich, moist chocolate cake. Next comes a chocolate-peanut butter crunch layer - much like a Nestle crunch bar, but with peanut butter too. The next two layers are mousse layers, first a chocolate mousse, followed by a peanut butter-cream cheese mousse. Lastly the whole thing is iced with a bittersweet ganache...
I actually constructed this cake over 3 days... - I baked the cake layer on the first day, added the crunch layer on the second day and then did the mousse and ganache layers on the third day.
The mousse layers need to freeze for 3 hours before adding the ganache, so if you do these 3 layers on the same day, just be sure to allow for the chilling time..."

INGREDIENTS:

Chocolate Cake:
1/2 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cocoa powder
1/3 cup boiling water
4 tablespoons unsalted butter
3/4 cup light brown sugar
1 large egg
1/3 cup sour cream
1/2 teaspoon vanilla "(recipe posted does not list this, but does mention it in the directions, so I guessed)"

Crunch filling:
4 ouces bittersweet chocolate, chopped
1/2 cup creamy peanut butter
1 1/4 cup crushed piroutte cookies or toasted rice cereal "(I used Rice Krispies)"

Chocolate Mousse:
7 ounces bittersweet chocolate, chopped
1/3 cup whole milk
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy cream

Peanut Butter Mousse:
1 cup heavy cream
8 ounces cream cheese, softened
1 cup confectioners sugar
1/2 cup creamy peanut butter

Ganache Glaze:
6 ounces bittersweet chocolate
3/4 cup heavy cream

Garnish:
2/3 cup peanuts

DIRECTIONS:

Make chocolate cake:
Position rack in the center of oven and preheat to 350 degrees F. Butter the bottom of a 9" round cake pan. Line the bottom with parchment. (I baked the cake layer right in the springform pan and it seemed to work fine. One less pan to wash!)

In a small bowl, whisk together flour, baking soda, and salt; set aside.

In another small bowl, whisk together cocoa powder and boiling water until smooth; set aside.

In bowl of electric mixer, using paddle attachment, beat butter and brown sugar at medium-high speed until well blended and light, about 2 minutes. Add egg and vanilla extract and beat until blended, scraping down sides of bowl with rubber spatula as necessary. Add flour mixture at low speed and mix until blended. Add cocoa mixture and mix at low speed until blended. Scrape down sides of bowl again. Add sour cream and mix until blended. Scrape batter into prepared pan and smooth top. Bake cake for 18-22 minutes, until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Un-mold cake and cool completely.

Butter bottom and sides of 9" springform pan. Place cooled cake in the bottom of pan (there will be a gap between the sides of pan).

Make Crunch Filling:
Place chocolate and peanut butter in top of double boiler over barely simmering water. Heat, stirring frequently, until melted and smooth. Remove from heat and fold in crushed cookies or rice cereal. Spread filling over top of cake in pan just up to edge of cake. Refrigerate cake while you make mousse.

Make chocolate mousse:
Put chocolate in food processor until finely chopped.

In a small saucepan, combine milk and sugar. Cook over medium heat, stirring until sugar dissolves and milk comes to a boil. Remove from heat.

With motor of food processor running, pour hot milk through feed tube. Process until chocolate is completely melted. Scrape down sides of bowl and add vanilla; process until blended. Scrape mixture into large bowl and cool for 5 minutes, until tepid.

In bowl of electric mixer, using whisk attachment, beat cream until soft peaks form. Gently fold one-third of whipped cream into chocolate mixture. Fold in remaining cream. Remove cake from refrigerator and scrape chocolate mousse over crunch filling, letting it fill gap between cake and sides of pan.

Make peanut butter mousse:
In bowl of electric mixer, using whisk attachment, beat cream until soft peaks form. Refrigerate until ready to serve.

In another bowl of mixer, using paddle attachment, beat cream cheese and confectioner's sugar until creamy, about one minute. Add peanut butter and mix until blended, scraping down sides of bowl as necessary. Gently fold in whipped cream. Scrape peanut butter mousse on top of chocolate mousse layer, smoothing it into an even layer. Freeze cake for at least 3 hours, until firm.

Make Ganache glaze:
Place chocolate in medium bowl. In small saucepan, bring cream to gentle boil. Pour over chocolate and let stand for 30 seconds, to melt chocolate. Whisk until smooth.

Assemble cake:
Run paring knife around side of pan to loosen cake and remove side of springform pan. Remove bottom of pan and peel off paper. Transfer cake to plate or cardboard cake round. Pour ganache glaze over top and sides of cake and spread using a small, offset metal spatula. Pat chopped peanuts onto sides of cake. Refrigerate cake for at least one hour, until softened, before serving.

To serve cake, use a hot knife to cut into 12 slices, garnish with peanut brittle if desired.

Yield: 12 servings

Source: Chocolatier, November 2002

http://savorynotebook.blogspot.com/2005/08/chocolate-peanut-butter-crunch-cake.html

 
Lol, I wondered if anyone would post these. Made them so often back in the '70's. I first saw the

recipe in Peg Bracken's I Hate To Cook book. Later recipes cut the sugar, a big improvement, to my taste. A good recipe for kids to make. They're also good frozen, so you can't freeze them to save yourself from eating...wonder how I know that?

Edited to say that I looked up my old recipe and Lizzy's recipe has less sugar. My old recipe called for a lb, gotta be more than 2 1/2 cups, I cut it down to 3/4 lb back then.

 
Chocolate Peanut Butter Mousse Cake:

I had posted this one here before, but it's not T&T. I've since edited it, since there were some errors in the original:

CHOCOLATE PEANUT BUTTER MOUSSE CAKE

Marg CDN tried this and suggested using only 1 cup whipped cream for the peanut butter mousse.

My note: The original instructions are faulty: First they say to add all the heavy cream to the peanut butter mousse, then later in the recipe, they say to add the remaining cream to the chocolate mousse, but there is no remaining cream. So, I've edited the recipe, and have indicated to use about 1 cup cream for the peanut butter mousse and the rest for the chocolate mousse.

INGREDIENTS:

Chocolate Wafer Crust
1 1/2 cups (6.3oz) Nabisco Famous Chocolate Wafer cookie crumbs
4 tbsp (2oz) unsalted butter, melted

Peanut Butter Mousse
5 ounces cream cheese, softened
2 tbsp (1oz) unsalted butter, softened
1 cup (4oz) confectioners' sugar
3/4 cup (7oz) creamy peanut butter
1/4 tsp salt
2 1/2 cups heavy whipping cream (my note: 2 1/2 cups, divided)

Chocolate Mousse
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract

DIRECTIONS:

To make the crust:
Lightly butter the bottom of a 9x3 inch springform pan. In a bowl, stir together the cookie crumbs and the melted butter until combined. Press the crumbs onto the bottom of the pan in an even layer. Refrigerate the crust while you make the PB mousse.

To make the PB mousse:
In the bowl of a standing mixer using the paddle attachment, beat the cream cheese and butter until creamy, about 1 minute on medium-low speed. Mix in the confectioners' sugar. Add the peanut butter and salt and mix until well blended. Remove the bowl from the mixer and set aside.

In a clean mixer bowl, using the whisk attachment, beat the heavy whipping cream at high speed until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. (original recipe says: "Fold in another 1 1/2 cups of the whipped cream until completely blended." Ignore this).

Scrape the peanut butter mousse into the prepared pan and spread evenly over the crust. Refrigerate while you make the chocolate mousse.

To make the chocolate mousse:
Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

To serve:
Run a thin-bladed knife under hot water (or dunk into a pitcher of hot water) and wipe dry, run the knife between the cake and the side of the pan to release the cake; reheat the knife as needed. Remove the sides of the springform pan. The cake is ready for serving. Store in refrigerator for up to 3 days.

Optional: You can also glaze the top of the mousse cake with your favorite bittersweet chocolate glaze. Refrigerate the glazed cake for 1 hour before serving. (Although I think I liked it better without the glaze.)

(makes one 9-inch cake)

Adapted from Tish Boyle's "The Cake Book

(Original post with Marg's review:
http://www.finerkitchens.com/swap/forum1/51001_REC_Chocolate_Peanut_Butter_Mousse_Cake

http://alpineberry.blogspot.com/2007/04/chocolate-peanut-butter-mousse-cake.html

 
AWSOME with a capital A ~ T hey taste so close to the Drake's Tandy cakes DH ate three so far and I

am on my 2nd one. Milk makes it taste so good. Even the fragrance brings back memories smileys/smile.gif

I put a few aside for my sisters, they'll be here in awhile can't wait for them to try them.

Pat, just like your cinnamon rolls (I made a batch last Sunday) these are a KEEPER and I hope everyone tries this recipe ~ easy to make and so so so worth it. T H A N K Y O U ... I LOVE THEM and DH says "Thank you for a nice Birthday Surprise"

 
Made these last night: Dipped Chocolate Chip Meltaway Cookies w/peanut butter. Think I got the

recipe from here. (dough needs be refrigerated for an hour)

1 cup flour
1/2 cup corn starch
3/4 cup powdered sugar
1/2 cup chunky peanut butter
1 tsp. pure vanilla extract
1/2 cup minature chocolate chips
Chocolate dip:
4 oz. semi-sweet chocolate bar, room temp. broken into small chunks.
1 oz. paraffin (such as gulf wax)

Line cookie sheets with parchment paper or silpat
In a small bowl, combine flour, corn starch, and powdered sugar. set aside

In a large bowl, cream butter, peanut butter and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350.

Roll dough into 1 in. balls. Place 1 1/2 inches apart on lined baking sheet, and bake for 10 or 12 min. until bottom edges just barely begin to turn brown. Do not overbake. Cool on racks.

Chocolate dip:
Place paraffin in a glass measuring cup and slowly melt it in the microwave. (this takes time; I cut the one ounce into little pieces). Add semisweet chocolate and mix until melted, or microwave 10 seconds longer to melt completely, or stir and microwave until completely combined with the paraffin.
Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate and place on silpat or waxed paper.

 
Peanut Butter-Snickers cookies...

Either cut full size Snickers bars into bite sized nuggets, or use the Snickers minis...form your favotire peanut butter cookie dough around the nugget and bake according to recipe directions.
What you end up with is a peanut butter cookie with a soft Snickers center...and they're AWFUL (good)!

 
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