Peanut Chocolate Mousse Cake

Allow an extra 2 hours for cake to set, but trust us - it is well worth the wait.

The ingredient of Peanut Chocolate Mousse Cake

• 300g dark chocolate 55 cocoa solids roughly chopped
• 200g milk chocolate 34 cocoa solids see top tips roughly chopped
• 110g 1 2 cup caster sugar
• 1 egg plus 2 egg yolks
• 70g 1 4 cup smooth natural peanut butter see top tips
• 430ml 1 3 4 cups thickened cream
• 1 teaspoon honey
• 105g 3 4 cup roasted unsalted peanuts
• 200g roasted unsalted peanuts
• 55g 1 3 cup icing sugar
• 50g 1 3 cup plain flour
• 6 egg whites
• 110g 1 2 cup caster sugar
• 110g 1 2 cup caster sugar
• 30g butter
• 125ml 1 2 cup thickened cream

The Instruction of peanut chocolate mousse cake

• preheat oven to 180c grease a 26cm x 32cm oven tray then line with baking paper to make meringue process nuts icing sugar flour and 1 teaspoon salt in a food processor until finely ground using an electric mixer whisk egg whites to soft peaks gradually add sugar and whisk until stiff and glossy fold in nut mixture then spoon into tray and level with a spatula bake for 20 minutes or until golden cool for 15 minutes invert onto a piece of baking paper then carefully peel away lining paper cut width wise into 3 equal rectangles
• meanwhile to make mousse combine 150g dark and 100g milk chocolates and melt
• place sugar and 80ml 1 3 cup water in a small saucepan bring to the boil over medium heat stirring until sugar dissolves then boil for 5 minutes meanwhile using an electric mixer whisk egg and yolks for 5 minutes reduce speed to low whisking continuously gradually pour hot syrup down side of bowl until combined then whisk on high speed for 5 minutes or until thick and cool add peanut butter whisk to just combine then stir in melted chocolate using an electric mixer whisk 250ml 1 cup cream to soft peaks then fold into mousse
• place 2 meringue rectangles on a tray fold 2 x 40cm sheets of foil into quarters lengthwise wrap each strip around rectangles to create a tight collar then staple to secure spoon mousse over meringues then refrigerate for 1 hour or until set
• meanwhile to make glaze stir 125ml 1 2 cup cream and remaining 150g dark and 100g milk chocolates in a heat proof bowl over a saucepan of gently simmering water until melted remove from heat stir in honey and remaining 60ml 1 4 cup cream then refrigerate for 30 minutes or until spreadable
• carefully peel off foil then stack mousse topped meringues top with remaining meringue rectangle then smooth sides spread glaze over top and sides of cake then refrigerate for 30 minutes or until set
• meanwhile to make caramel sauce cook sugar and a pinch of salt in a pan over medium heat when it caramelises stir to moisten all crystals it will become grainy then liquid again cook until an amber caramel remove from heat add butter and cream then stir until smooth take care as mixture will spit
• cool caramel sauce to room temperature then drizzle over cake scatter with peanuts to serve

Nutritions of Peanut Chocolate Mousse Cake

calories: 1129 036 calories
calories: 72 grams fat
calories: 34 grams saturated fat
calories: 98 grams carbohydrates
calories: 86 grams sugar
calories: n a
calories: 21 grams protein
calories: 150 milligrams cholesterol
calories: 141 03 milligrams sodium
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calories: nutritioninformation