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Chocolate Peanut Butter Pound Cake

Tim Dineen

This is by far, one of our most favorite desserts. It’s sinfully rich, and best made a couple of days before you wish to serve it, because of freezing time.

Peanut Butter Mousse

  • 2 cups sifted powdered sugar
  • 1 cup peanut butter (I like to use chunk-style.)
  • 8 oz cream cheese – room temperature
  • 2 large egg whites

Chocolate Mousse

  • 1 cup whipping cream
  • 1/3 cup sugar
  • 8 oz bittersweet or semisweet chocolate
  • 1 1/2 tsp instant espresso powder (I usually omit – Victor’s not fond of coffee flavors in desserts…)
  • 2 1/2 tbsp hot water (if using the espresso powder)
  • 3 egg yolks

Chocolate Ganache

  • 2/3 cup whipping cream
  • 5 tbsp butter
  • 5 oz semi sweet chocolate

Peanut butter mousse: Line 6 cup loaf pan with plastic wrap. Mix together 1 1/2 cups sugar with peanut butter and cream cheese until smooth.  Beat egg whites until soft peaks form, then add remaining powdered sugar and beat till stiff and shiny. Fold whites into peanut butter mixture.

Tilt loaf pan sideways (45º angle) and spoon mousse down pan.  Smooth top and place in freezer about an hour to firm. (Prop pan to hold 45º angle.)

Chocolate mousse: Slowly melt chocolate, stirring until smooth. Dissolve espresso powder in hot water.  add egg yolks.  Add to chocolate and stir until slightly thickened.  Cool to room temperature.
Beat whipped cream and sugar to soft peaks.  Fold cream into cooled chocolate mixture.  Set pan with frozen peanut butter mousse flat on counter and fill with chocolate mousse. Smooth top and return to freezer about 6 hours or overnight.

Ganache: Heat cream and butter just until cream simmers and butter is melted. Remove from heat and add chocolate, stirring until smooth. Let cool until thickened, but still pourable.

Invert loaf onto rack, removing pan and plastic. Pour ganache over loaf and smooth all sides. Transfer to serving platter and decorate or not, as you see fit.
Enjoy!

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