Chocolate peanut butter pound cake
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Chocolate peanut butter pound cake
  Chocolate    Peanut    Butter    Cakes  
Last updated 6/12/2012 12:54:12 AM. Recipe ID 16082. Report a problem with this recipe.
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      Title: Chocolate peanut butter pound cake
 Categories: Cakes
      Yield: 12 Servings
 
MMMMM--------------------PEANUT BUTTER MOUSSE-------------------------
      2 c  Powdered Sugar, Sifted
    3/4 c  Creamy Peanut Butter
      2 tb Creamy Peanut Butter
      6 oz Cream Cheese (Room Temp)
      3 tb Whipping Cream
      2 lg Egg Whites

MMMMM----------------------CHOCOLATE MOUSSE---------------------------
      1 c  Whipping Cream
    1/3 c  Sugar
      8 oz Bittersweet Chocolate *
  1 1/2 ts Instant Espresso Powder
  2 1/2 tb Hot Water
      3    Egg Yolks

MMMMM----------------------CHOCOLATE GLAZE---------------------------
    2/3 c  Whipping Cream
      5 tb Butter
      5 oz Chopped Semisweet Chocolate

MMMMM--------------------------GARNISH-------------------------------
    1/3 c  Fresh Raspberry (Optional)
           Fresh Mint Sprigs
 
  *Can use semisweet chocolate, chopped
  ~---------------------------------------------------------------------
  ~-- PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix
  together 1 1/2 cups sugar, peanut butter and cream cheese in large
  bowl until smooth. Mix in cream. Beat egg whites in medium bowl until
  soft peaks form. Gradually add remaining 2/3 c. sugar and beat until
  stiff and shiny. Fold whites into peanut butter mixture in 2
  additions. Tilt prepared pan lengthwise at 45 degree angle.  Spoon in
  peanut butter mousse and smooth top. (Mousse will form triangle down
  length of pan.) Set pan in freezer, propping to hold angle. Freeze
  until mousse is firm, about 1 hour. CHOCOLATE MOUSSE - Heat cream and
  sugar in heavy small pan over very low heat, stirring just until
  sugar dissolves. Transfer to med. bowl and refrigerate until well
  chilled. Meanwhile, melt chocolate in top of double boiler over
  simmer water, stirring until smooth - cool 5 min. Dissolve expresso
  powder in hot water in small bowl. Whisk in yolks. Add mixture to
  warm chocolate and stir until mixture is smooth and slightly
  thickened. Let stand until batter is cooled to room tem, but not set.
  Beat chilled cream to soft peaks. Fold cream into chocolate mixture
  in 2 additions. Set pan with frozen peanut butter mousse flat onto
  work surface. spoon chocolate mousse over frozen peanut butter
  mousse.  Smooth top.  cover pan. Freeze until chocolate is firm, 6
  hours or overnight. GLAZE - Heat cream and butter in med. saucepan
  over low heat until cream simmers and butter is melted. Turn off
  heat. Add chocolate and whisk until mixture is smooth. Let cool until
  thickened, but still of pouring consistency, about 1 1/2 hours.
  Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over
  mousse and smooth all surfaces. Transfer mousse to serving platter.
 




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Recipe ID 16082 (Apr 03, 2005)

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