How to make it

  • Make Cake:
  • 1. Position rack in center of oven and preheat to 350ºF. Lightly butter
  • bottom and sides of a 9-inch round cake pan. Line with a circle of baking
  • parchment or waxed paper. Dust side of pan with flour and tap out excess.
  • 2. Stir together flour, 1/2 cup sugar, cocoa, baking powder and salt in
  • medium bowl.
  • 3. In large bowl, whisk together 2 whole eggs, oil and vanilla until frothy.
  • Sift flour mixture over egg mixture and stir until smooth. Mixture will be
  • stiff.
  • 4. In a grease-free medium mixer bowl, with the whisk attachment, beat egg
  • whites until frothy. Gradually increase speed to medium-high and continue
  • to beat until they start to form soft peaks. Add remaining sugar, 1 teaspoon
  • at a time. Continue to beat until egg white mixture forms a stiff, shiny
  • meringue.
  • 5. Using large rubber spatula, gently fold 1/3 egg white mixture into the
  • egg- flour mixture to lighten it. Fold in remaining egg white mixture. Do
  • not over mix batter. Scrape into prepared pan and spread evenly with a
  • spatula.
  • 6. Bake for 15 minutes or until cake springs back when gently touched in
  • center. Cool cake in pan 5 minutes. Invert to wire rack and cool completely
  • Make Mousse:
  • 1. Put peanut butter chips into large bowl. In small saucepan, heat milk
  • to a gentle boil. Pour hot milk over peanut butter chips. Let stand 30
  • seconds. Whisk until smooth and add peanut butter and vanilla. Let stand 5
  • minutes or until tepid.
  • 2. In chilled bowl, beat cream and confectioner’ s sugar just until soft
  • mounds barely start to form and cream in still pourable. Do not over beat
  • cream. Gently fold 1/3 whipped cream mixture into peanut butter mixture to
  • lighten it. Fold in remaining whipped cream. Do not over mix mousse or it
  • will become grainy.
  • Assemble Cake:
  • 1. Lightly oil bottom and side of a 9-inch fluted tart pan with removable
  • bottom. Line bottom and ides of pan with plastic wrap, smoothing out any
  • wrinkles, and pressing it into ridges on sides of pan. Scrape peanut butter
  • mousse into pan and spread it in an even layer, filling in all fluted
  • indentations in side of pan with mousse.
  • 2. Remove paper circle from bottom of cake. Place cake on top of mousse in
  • tart pan and gently press into place. Cover layer of cake with plastic wrap.
  • Freeze for 3 hours or until firm.
  • 3. Remove plastic wrap from cake and invert onto a cardboard cake round.
  • Lift off side and bottom of tart pan, using a thin bladed knife if necessary
  • Peel off plastic wrap from peanut butter mousse layer.
  • Make Milk Chocolate Glaze
  • 1. Put milk chocolate in medium bowl. In small saucepan heat cream to a
  • gentle boil. Pour hot cream over chocolate. Let mixture stand for 30
  • seconds. Whisk until smooth. Stir in vanilla.. Cool glaze until it starts
  • to thicken slightly.
  • 2. Place cake on a wire rack over baking sheet. Pour milk chocolate glaze over cake, covering it completely. Refrigerate on wire rack for 5 minutes or until glaze is set. Sprinkle cake with chopped peanuts and refrigerate until serving.

Reviews & Comments 8

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    " It was excellent "
    jett2whit ate it and said...
    so glad I found this one! yum
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    Decadent!! wow this sounds great! got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Very decadent! This would be the talk of the party!
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    another great one!! thank you
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe thanks
    Was this review helpful? Yes Flag
  • annieamie 11 years ago
    Thanks, Henrie! This sounds so delicious. I was peeking through the recipes at Godiva Chocolate the other day and wanted to try a few of them. I'll start with your recipe first as it sounds so tempting! You do have some great recipes! Thanks for posting this one.
    Was this review helpful? Yes Flag
  • 22566 11 years ago
    Rich sounding recipe,Thank-you, will print out and use in a few days.

    Thank-you again.
    Was this review helpful? Yes Flag

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