Chuck's 30 th Road Kill Birthday Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Peanut Butter Chocolate Mousse Cake
CRUST
1/1/4 Cups chocolate cookie crumbs*
1/4 cup finely chopped unsalted roasted peanuts
3 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup unsalted melted butter
MOUSSE
1/ 1/4 cups of creamy peanut butter ( crunchy is good too)
1 (8 oz.) package of softened cream cheese
1 1/4 cups powdered sugar
1 tbsp. vanilla extract
1 1/3 cups whipping cream
TOPPING
1/3 cup whipping cream
3 tbsp. sugar
2 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
1/2 tsp. vanilla extract
* Look for 100% chocolate cookie crumbs, such as oreo brand, which are located in the baking section near the graham cracker crumbs or in the ice cream topping section. Do not use oreo crunchies, which are broken oreo cookies with the creme filling. If you cannot find chocolate crumbs, purchase chocolate wafer cookies (such as Famous brand) and crush them into fine crumbs.
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Directions: |
Directions:
CRUST
Heat oven to 325º F. In a medium bowl, stir together cookie crumbs, peanuts, sugar and cinnamon. Add melted butter and stir until evenly moistened. Press evenly into bottom and 1 inch up the sides of a 9 inch springform pan. Bake 10 minutes or until crust is firm. Cool
MOUSSE
1. In a large bowl, beat whipping cream at medium high to high speed until soft peaks form. set aside.
2. In another large bowl, beat peanut butter and cream cheese at a low speed until blended. Add powdered sugar and vanilla extract; beat until smooth.
3. Fold whipping cream mixture into the peanut butter mixture in 3 parts. Pour into crust. Place in refrigerator while preparing topping.
TOPPING
1. Place cream, sugar and espresso powder in a small saucepan
2. Heat over medium high heat until sugar dissolves, tiny bubbles appear around the edges of the saucepan and mixture reaches about 160 degrees F., stirring occasionally.
3. Remove from heat. Add chocolate. Let stand 1 minute until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly.
4. Remove from heat, stir in vanilla extract.
5. Cool 5 minutes Spread topping evenly over mousse filling.
6. If desired press mini Reeses peanut butter cups into the topping.
7. Cover and refrigerate until well chilled, at least 4 hours. Store in refrigerator.
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:4 hours and 45 minutes |
Personal
Notes: |
Personal
Notes: The first time I made this was for Chuck's 30 th birthday. We went to dinner and came home and each had a slice of this cake. I told him to take the rest home and enjoy, just remember to return the bottom of my springform pan. He put it on top of the car so they could put gifts, dogs ect. inside the car. He drove off with the cake still on the roof of the car remembering somewhere along the way that it was on top and not inside the car. Mike saw it the next morning on the side of the road. Chuck actually made 2 turns before he lost it. He e-mailed me the next morning saddened by his loss of the rest of the cake.
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