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PEANUT BUTTER MOUSSE CAKE Recipe

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This recipe for PEANUT BUTTER MOUSSE CAKE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rene Fite
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
9 oz. chocolate wafer cookies
1/2 c. sugar
1 t. cinnamon
10 T. unsalted butter, melted
Filling:
18 oz. creamy peanut butter, room temp.
2 8 oz. cream cheese, room temp.
2 c. powdered sugar
2 T. vanilla
2 c. chilled whipping cream
Topping:
1/2 c. whipping cream
1/4 c. sugar
1 T. instant espresso powder
6 oz. semi-sweet chocolate chips
1 t. vanilla

Directions:
Directions:
Crust: Preheat oven to 325. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture into bottom and up sides of 10" springform pan. Bake about 15 minutes.
Filling: Beat peanut butter and cream cheese in lg. bowl to blend. Add powdered sugar and 2 T. vanilla and beat until blended. Using clean, dry beaters, beat 2 c. whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into crust.
Topping: Combine 1/2 c. cream, 1/4 c. sugar and espresso powder in saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to a simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 t. vanilla. Cool topping 5 minutes; spread over filling and refrigerate 4 hours or overnight.

 

 

 

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