Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator) - cooking recipe

Ingredients

CHOCOLATE CRUST
1 (9 ounce) package chocolate wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
10 tablespoons butter, melted
PEANUT BUTTER FILLING
2 cups creamy peanut butter
2 (8 ounce) packages cream cheese, room temperature
2 cups powdered sugar
1 1/2 tablespoons vanilla (yes tablespoon!)
2 cups whipping cream (unwhipped)
TOPPING
1/2 cup whipping cream (unwhipped)
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 teaspoon vanilla

Preparation

For the crust: set oven to 325\u00b0F.
In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
Add in melted butter and blend with on/off turns.
Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
Using a spatula fold into peanut butter mixture in three or four additions.
Spoon into prepared cooled crust.
For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
Add in the chopped chocolate; whisk until melted and smooth.
Whisk in 1 teaspoon vanilla; cool for 6 minutes.
Spread topping evenly over the filling.
Refrigerate cake until cold (about 5 hours, longer is better!).
Serve cake chilled and keep refrigerated.