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August 2018

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Title Chocolate Peanut Butter Pound Cake Recipe

Title Chocolate Peanut Butter Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Title Chocolate Peanut Butter Pound Cake recipe  PDF



Servings: 12

PEANUT BUTTER MOUSSE 2 c powdered sugar
3/4 c smooth no salt peanut butter
2 T smooth no salt peanut butter
6 oz cream cheese
3 T whipping cream
2 egg white
CHOCOLATE MOUSSE 1 c whipping cream
1/3 c sugar
8 oz bittersweet chocolate
1 1/2 t instant espresso powder
2 1/2 T hot water
3 egg yolk
CHOCOLATE GLAZE 2/3 c whipping cream
5 T butter
5 oz semisweet chocolate
GARNISH 1/3 c fresh raspberry
fresh mint sprigs
Can use semisweet chocolate, chopped. PEANUT BUTTER MOUSSE Line 6 cup loaf pan with foil. Mi together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mi in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into peanut butter mi ture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan.) Set pan in freezer, propping to hold angle. Freeze until mousse is firm, about 1 hour. CHOCOLATE MOUSSE Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to med. bowl and refrigerate until well chilled. Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth cool 5 min. Dissolve e presso powder in hot water in small bowl. Whisk in yolks. Add mi ture to warm chocolate and stir until mi ture is smooth and slightly thickened. Let stand until batter is cooled to room temp., but not set. Beat chilled cream to soft peaks. Fold cream into chocolate mi ture in 2 additions. Set pan with frozen peanut butter mousse flat onto work surface. spoon chocolate mousse over frozen peanut butter mousse. Smooth top. cover pan. Freeze until chocolate is firm, 6 hours or overnight. GLAZE Heat cream and butter in med. saucepan over low heat until cream simmers and butter is melted. Turn off heat. Add chocolate and whisk until mi ture is smooth. Let cool until thickened, but still of pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove pan remove foil. Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.

Title Chocolate Peanut Butter Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
134 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Title Chocolate Peanut Butter Pound Cake recipe  PDF   Pound Cake recipes RSS   Thumsb up

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