I have issues with this recipe being labeled as ‘cake.’ There is no baked element in the dessert and nothing spongy about it. To me it is more of a mousse torte or layered cream…pie? Seeing how this is a cake baking group and it’s listed in the book as a mousse cake, I’ve decided to leave it as ‘cake’
200ml double cream
80ml whole milk
65g caster sugar
1tsp vanilla extract
85g dark chocolate
80ml double cream
Few chopped salted peanuts
Chocolate Biscuit Base
Have ready a deep 9inch springform pan.
Either blitz the biscuits in a food processor, or put them in a bag and bash them into crumbs using a rolling pin. (Stir through the cocoa powder if using vanilla or plain biscuits) Once crushed, melt the butter, drizzle over the biscuit crumbs and mix well. Press the mixture into the base of the tin and press down into an even layer.
Place in the fridge to firm up while you make the peanut butter mousse.
Peanut Butter Mousse
Beat the cream cheese and butter together until creamy, about 1 minute. Add the icing sugar and mix until well blended. Add the peanut butter and salt and mix until well combined.
In a clean bowl whisk the double cream at high speed until soft peaks form. Beat half the double cream into the peanut butter mixture using a spatula. Once combined, gently fold the remaining cream in the peanut butter mixture, mixing until no streaks remain.
Spread the mousse onto the chilled biscuit base and spread into an even layer. Refrigerate while you make the chocolate mousse.
Place the chopped chocolate into a bowl. In a small saucepan, combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. Pour the hot milk over the chocolate and stir until the chocolate is completely melted. Stir through the vanilla extract and set aside to cool slightly.
Beat the double cream until soft peaks form. Fold a third into the chocolate mixture and mix well. Follow this by half of the remaining cream and finally the last of the cream. Beat again with an electric mixture to help aerate the chocolate until slightly thickened.
Spread the chocolate mixture over the top of the chilled peanut butter mousse and place in the fridge to set for at least an hour.
Once the chocolate mousse layer is set, make the chocolate glaze.
Place the chocolate into a small bowl. Heat the cream until steaming hot, but not boiling, and then pour this over the chocolate. Stir gently until the chocolate is melted and mixture is smooth and glossy.
Allow to cool for 15 minutes before using.
Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the pan. Pour the glaze over the top of the cake and spread out over the surface. Try not to let it drip down the sides. (I spread my glaze on the cake while it was still in the tin, sprinkled it with the peanuts and then let it set for a smoother finish).
Sprinkle the top of the cake with the peanuts and chill in the fridge for at least 1 hour before serving.
To serve, slice the cake with a hot knife, wiping it clean between each cut.
Store in the fridge and eat within 3 days.