Peanut Chocolate Mousse Cake

consent an additional supplementary 2 hours for cake to set, but trust us - it is without difficulty worth the wait.

The ingredient of Peanut Chocolate Mousse Cake

• 300g dark chocolate 55 cocoa solids re chopped
• 200g milk chocolate 34 cocoa solids see pinnacle tips re chopped
• 110g 1 2 cup caster sugar
• 1 egg gain 2 egg yolks
• 70g 1 4 cup sleek slick natural peanut butter see pinnacle tips
• 430ml 1 3 4 cups thickened cream
• 1 tsp 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 after that line in the manner of 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 move around egg whites to soft peaks gradually add sugar and protest until stiff and glossy fold in nut mixture after that spoon into tray and level in the same way as a spatula bake for 20 minutes or until golden cool for 15 minutes invert onto a piece of baking paper later carefully peel away lining paper cut width wise into 3 equal rectangles
• meanwhile to make mousse include 150g dark and 100g milk chocolates and melt
• place sugar and 80ml 1 3 cup water in a small saucepan bring to the boil beyond medium heat stirring until sugar dissolves subsequently next boil for 5 minutes meanwhile using an electric mixer protest egg and yolks for 5 minutes condense abbreviate promptness swiftness to low whisking continuously gradually pour hot syrup alongside side of bowl until combined after that rouse as regards high readiness for 5 minutes or until thick and cool mount up peanut butter campaign to just combine subsequently next toss around in melted chocolate using an electric mixer trouble 250ml 1 cup cream to soft peaks later fold into mousse
• place 2 meringue rectangles regarding a tray fold 2 x 40cm sheets of foil into house lengthwise wrap each strip just about rectangles to create a tight collar subsequently next staple to secure spoon mousse greater than meringues subsequently next refrigerate for 1 hour or until set
• meanwhile to make glaze disturb 125ml 1 2 cup cream and long lasting 150g dark and 100g milk chocolates in a heat proof bowl exceeding a saucepan of gently simmering water until melted cut off surgically remove from heat disquiet in honey and steadfast 60ml 1 4 cup cream subsequently next refrigerate for 30 minutes or until spreadable
• intentionally peel off foil later stack mousse topped meringues top similar to permanent meringue rectangle then sleek slick sides improve glaze beyond peak and sides of cake after that refrigerate for 30 minutes or until set
• meanwhile to make caramel sauce cook sugar and a pinch of salt in a pan greater than medium heat in imitation of it caramelises work up to moisten all crystals it will become grainy subsequently next liquid again cook until an amber caramel sever from heat add butter and cream later disquiet until sleek slick take care as blend will spit
• cool caramel sauce to room temperature after that drizzle more than 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
calories: https schema org
calories: nutritioninformation