Saturday, August 04, 2012

Chocolate & Peanut Butter Mousse Ice Box Cake

I rarely bake, let alone super-rich desserts (I'm more of a savory person). But while looking for a birthday-worthy cake, I saw a photo of this, then this. Neither recipe satisfied me on every level. Cool Whip? Hand-crushed Oreos? Kraft peanut butter? Two thousand ingredients? Fussy process? So of course I came up with my own risky merged version. And people, it was a winner. At every stage it looked doomed to fail, like a bad chemistry experiment. But everything came together perfectly. Other than the Oreo crust, the ingredients are natural, and the bare minimum needed to make it great. (Note, other than a hand blender for the cream, I used no food processor.)

CRUST
2C Oreo ready-made baking crumbs
1/3 C butter
Melt butter, add to crumbs, press into greased 9" spring form pan and up sides
Freeze for 10 minutes, bake for 10 minutes at 350, let cool

FILLING
From a 500ml carton of whipping cream (2C) Reserve 1/2C in fridge for topping
Whip remaining 1 1/2C whip cream till just holds peaks
Beat in 1/4C powdered sugar till medium/firm peaks hold
Put in fridge
Beat 1 1/2 packages of low fat cream cheese with 1C powdered sugar
Beat in 1 1/2C natural smooth peanut butter and 4Tbs milk
Using spatula, gently fold in whip cream till just fully blended
Add to crust, chill over night

TOPPING
Melt 4 squares of bitter-sweet baking chocolate (4oz), let cool
Bring that 1/2C whipping cream to a boil, pour over chocolate, wisk together till smooth
Pour and spread over cake
Add small handful of chopped salted peanuts, chill

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