... it is an awesome baking group and it's ... shhh... secret! I love it because nobody gets to know what we are baking UNTIL we display it and share it with everyone else on the 20th of each month... we vote for a cake and the winner well... that gets baked by everyone in the group and then we get to enjoy it and blog about it ... as I said... on the 20th! This month with my vacation and everything I was a little late -it's 22 already!-, today it probably wasn't "the best day" to make it but... I just couldn't wait any longer! I loved how beautiful the cakes of my fellow bakers from "The Cake Slice" were so I just got to it... I wasn't very sure about this cake because hubby doesn't really like peanut butter in his desserts... so, instead of making the whole recipe I halved it and adapted it to the ingredients I had in hand... The original recipe calls for a chocolate glaze on top of the cake but it also gives you the option of using sweetened whipped cream so I chose the cream instead of the glaze... So... I will post my version of the Chocolate/Peanut Butter Mousse CAKE turned into a pie. (which by the way... is NO BAKE!)
As you know, this year we used "The Cake Book" by Tish Boyle... We are already voting for our new book which we'll start using in November, I already have two friends who will join our "Cake Slice" secret group and I am very excited because I know they'll be great additions (Bibi and Anne), I actually invited them directly myself hoping they would accept and not only they accepted but they were very happy about it! I hope more will join though... so if you are interested in joining we are now opening up our group to fellow cake baking enthusiasts who wish to bake with us for the upcoming year. Places are limited and you will need to buy a copy of the new cake book to participate, so dedicated bakers only please.
Anyone wishing to join us can email me at (love.for.coffee[AT]gmail.com) along with their name, blog name, blog URL and email address for details. Please put ‘New Cake Slice Member’ in the subject box."
And now... my Pie Version of the Chocolate Peanut Butter Mousse Cake recipe:
Ingredients:
Oreo Crust:
24 whole oreo cookies
4 tablespoons butter (melted)
Peanut Butter Mousse:
2.5 oz. cream cheese (softened)
1 tbsp. unsalted butter (softened)
2.5 oz. (about 1/2 cup + 2 tbsp.) confectioners' sugar
3.5 oz. (about 1/4 cup + 2 tbsp.) creamy peanut butter
1/8 tsp. salt
1 1/4 cups heavy cream
Chocolate Mousse
5 oz. bittersweet chocolate, coarsely chopped
3 tbsp. whole milk
2 tbsp. + 1 1/2 tsp. granulated sugar
Whipped Topping
1 1/2 cup heavy whipping cream
3 tbsp. sifted confectioners' sugar
1 1/2 tsp. vanilla extract
Garnish:
Slivered unsalted almonds or coarsely chopped unsalted peanuts
Directions:
Make the Crust
- In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal. Add the melted butter and blend until well combine.
Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around.
Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it.
Make the Peanut Butter Mousse
- In the bowl of an electric mixer (paddle attachment) beat cream cheese and butter at medium/low speed until creamy (about 1 min.). Add confectioners' sugar, mix until well blended. Add Peanut Butter and Salt, Mix until blended, scraping down the sides of the bowl as necessary. Set aside.
- In a clean mixer bowl, using whisk attachment, beat the heavy cream at high speed until soft peaks form. Gently fold 1/2 cup of the whipped cream into the Peanut Butter Mixture until almost blended, Fold in another 3/4 cup of the whipped cream until completely blended.
- Scrape the mousse into the prepared pan and spread it into an even layer. Refrigerate. (cover the remaining whipped cream and refrigerate until ready to use).
Make the Chocolate Mousse
- Place the chocolate in the bowl of a food processor and process until finely ground.
- In a small saucepan, combine the milk and sugar, bring to a boil over med. heat, stirring frequently until the sugar dissolves. Start the food processor again (which contains the ground chocolate) and pour the hot milk through the feed tube, process until the chocolate is completely melted. Scrape down the sides of the bowl, add vanilla extract and process until blended. Scrape chocolate mixture into a large bowl.
- Using a rubber spatula, gently fold one third of the reserved whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape mousse onto the peanut butter mousse layer. Loosely cover the pie and freeze for at least 1 hour, until firm.
Make Whipped Topping (It's better if you make it right before you are ready to serve)
- In a chilled bowl of an electric mixer, using the whisk attachment, whip the cream at high speed just until it begins to thicken. Add sugar and vanilla and beat until soft peaks form. Use immediately or cover and refrigerate.
Once your pie has been in the freezer for at least an hour you can make the whipped topping, then you can pipe your whipped topping on top of the cake (or just evenly spread it over the chocolate mousse). Garnish with almonds or peanuts.
Enjoy! and join us at "The Cake Slice"
© Paloma K.
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