Chocolate Peanut Butter Feuilletine Mousse Cake

Chocolate Peanut Butter Feuilletine Mousse Cake3

Joyce would like to have a chocolate mousse cake for her brother’s birthday. I offered her choices of coffee chocolate crunch cake, chocolate raspberry mousse cake and chocolate peanut butter crunch cake.  She picked the peanut butter.  It turned out very nice.  Ha, I also made a smaller one for my family.

Cova's Peanut Butter Feuilletine CakeA few years ago I tried Cova’s peanut butter feuilletine cake.  At time, I liked it very much.   I bought a piece a few weeks ago.  The delightful feeling could not be recalled as I found the cream at the top quite rich.  So, I went another way to mix dark, milk chocolate with peanut butter and feuilletine.   Oh, I love it.  It was nicer than Cova’s.

I made this cake by taking different recipes.  The first time was more than 2.5 years ago.  So, I first made a small one to check the taste.  Yeah, it’s excellent! Then I proceeded to make Joyce’s cake.

 

Chocolate Sponge Cake
30g Cake flour
15g Cocoa
44g Sugar
2 eggs
8g melted butter

I poured the cake batter on to a rectangle cake pan.  Once it’s done I cut a 18cm round.  The rest was assembled to a 14cm round.  A 16cm and 20cm cake made.  The big one to celebrate Patrick’s birthday.  Yes, I rarely pipe.

Chocolate Peanut Butter Feuilletine Mousse Cake for Patrick

Milk Chocolate Peanut Butter Feuilletine
20cm50g creamy peanut butter
30g unsalted butter, softened
50g milk chocolate, chopped
50g feuilletine

 

 

16cm25g creamy peanut butter
25g milk chocolate, chopped
20g – 25g feuilletine

 

Butter skipped. The texture was good. Not hard but crunchy

Stir and melt the peanut butter with the butter (if using) and milk chocolate over simmering water.Remove from the heat and fold in the feuilletine. Spread the mixture on top of the chocolate sponge cake

Chocolate Peanut Butter Feuilletine Mousse Cake1

Chocolate mousse
20cm250g dark chocolate (85% cocao)

5 egg yolks

1 tbsp coffee liqueur

1 teaspoon vanilla

5 egg whites

33g sugar

5.5 gelatin

Pinch of salt

166g cream

Pinch cream of tartar

16cm150g dark chocolate (85% cocao)

3 egg yolks

0.5 tbsp coffee liqueur

1/2 teaspoon vanilla

3 egg whites

20g sugar

3.5g gelatin

Pinch of salt

100g cream

Pinch cream of tartar

Chocolate Peanut Butter Feuilletine Mousse Cake2

In a double boiler melt the chocolate until smooth.  Set aside to cool slightly.

In a small bowl combine the egg yolks with the liqueur and vanilla.  Pour this into the chocolate mixture and whisk to combine.

Whip the egg whites with the cream of tartar and salt until they begin to foam.  Gradually add the sugar and whip until they form medium peaks.   Move to a clean bowl and set aside.

In the same bowl you whipped the egg whites in add the cream and whip until the cream holds medium peaks.

Add 1/3 of the egg whites into the chocolate mixture and fold in to lighten.  Continue adding egg whites, 1/3 at a time, until they are completely folded in.  Add the whipped cream in two additions and fold into the chocolate mixture.

Cover the mixture and chill for at least three hours.

Chocolate Peanut Butter Feuilletine Mousse Cake slice Chocolate Peanut Butter Feuilletine Mousse Cake slice1Chocolate Peanut Butter Feuilletine Mousse Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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