Peanut Butter Milk Chocolate Mousse Cake Pt 1 Recipe

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Servings: 1



  1. YIELD: 12 servings DIFFICULTY:** PREPARATION: 1 1/2 hrs plus baking and freezing times.
  2. Make the peanut butter cake:1.Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of an 11 1/2 - by l7 1/2-inch jelly roll pan.
  3. Line the bottom of the pan with parchment. Lightly dust the sides with flour, tapping out the excess.
  4. 2.Sift together the flour and baking soda. Set aside. In another bowl, combine the lowfat milk, sugar and vanilla. Set aside.
  5. 3.In a medium saucepan, combine the butter, water and peanut butter. Cook over medium heat, stirring constantly till the butter melts and the mix comes to a boil.
  6. 4.Add in the lowfat milk mix to a saucepan and stir till blended. Remove from the heat and add in the flour in 2 additions, whisking till smooth.
  7. 5.Pour into the prepared pan and bake for 20 to 25 min till the cake springs back when lightly pressed.
  8. 6.Cold in the pan set on a wire rack.
  9. Make the lowfat milk chocolate mousse:1.Combine the water and gelatin in a small heatproof bowl and let stand for 5 min to soften the gelatin.
  10. 2.Place the bowl of gelatin over a saucepan with sufficient water to come halfway up the side of the bowl. Heat the gelatin over warm, not simmering water for 3 to 4 min till completely dissolved. Remove the pan from the heat. Leave the bowl containing the gelatin in the warm water till ready to use.
  11. 3.Heat the chocolate according to the directions in the Chocolate Melting Tips. Set aside to cold.
  12. 4.In a large, chilled bowl, using a handheld electric mixer set at medium-high speed, whip the cream till soft peaks begin to create.
  13. Chill till needed.
  14. 5.In a large bowl of an electric mixer, using the whisk attachment, beat the Large eggs and the sugar till blended. Remove the bowl from the mixer stand and place over a pot of warm water. The bottom of the bowl must not touch the water. Cook over medium high heat, whisking constantly for 3 to 5 min till the granules of sugar have dissolved and the egg mix has reached 160 degrees F on an instant-read thermometer. Return the bowl to the mixer stand and heat at medium high speed till the mix is thick and pale and tripled in volume.
  15. 6.Remove the egg mix from the mixer stand, and using a wire whisk, quickly whisk in the dissolved gelatin. Using a rubber spatula, fold the cooled, melted chocolate into theegg/gelatin mix.
  16. 7.Gently fold 1/3 of the whipped cream into the egg mix to lighten it, then fold all of the egg mix into the remaining whipped cream.
  17. Assemble the cakes:1.Carefully invert the peanut butter cake onto a cutting board.
  18. continued in part 2
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