Title: CHOCOLATE PEANUT BUTTER POUND CAKE

---------- Exported from CookWorks for Meal-Master, v7.0

Title: CHOCOLATE PEANUT BUTTER POUND CAKE
Categories: Cakes/pies
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. Mix together 1 1/2 cups sugar, peanut butter and cream
cheese in large bowl until smooth. Mix 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 mixture 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 expresso powder in hot water in small bowl. Whisk
in yolks. Add mixture to warm chocolate and stir until mixture 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
mixture 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 mixture 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.


-----