🍰 Chocolate Mousse Cake with Peanut Butter

Name: Chocolate Mousse Cake with Peanut Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 60 g cocoa powder (4 tbsp); 130 g spelt flour (Type 1050); 1 pinch salt; 1 egg; 100 g coconut blossom sugar; 80 g butter; legumes for blind baking; 5 sheets white gelatin; 0.5 vanilla pod; 75 g smooth peanut butter; 500 g cream cheese; 200 ml whipping cream; 80 g dark chocolate (70% cocoa content); 25 g coconut oil

325 kcal · 30 min · 4 servings

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Ingredients

60 g cocoa powder (4 tbsp)
130 g spelt flour (Type 1050)
1 pinch salt
1 egg
100 g coconut blossom sugar
80 g butter
legumes for blind baking
5 sheets white gelatin
0.5 vanilla pod
75 g smooth peanut butter
500 g cream cheese
200 ml whipping cream
80 g dark chocolate (70% cocoa content)
25 g coconut oil

Instructions

1. Put cocoa powder, flour, salt, egg, 40 g coconut blossom sugar, and butter into a bowl.
2. Knead the ingredients quickly into a soft shortcrust dough.
3. Wrap the dough in cling film.
4. Place the dough in the refrigerator for about 30 minutes.
5. Preheat the oven to 180 °C top/bottom heat (or 160 °C convection).
6. Roll out the dough slightly larger than your springform pan.
7. Place the dough in the pan and form a crust up the sides.
8. Prick the base several times with a fork.
9. Place baking paper on the base.
10. Cover the baking paper with dried beans to weigh it down.
11. Bake the base in the oven for about 20 minutes.
12. Remove the base from the oven.
13. Remove the baking paper and the beans.
14. Let the base cool down.
15. Soak the gelatin in cold water.
16. Slit the vanilla pod lengthwise.
17. Scrape out the seeds of the vanilla pod.
18. Stir the vanilla seeds until smooth with peanut butter, cream cheese, and the remaining coconut blossom sugar.
19. Drain the gelatin.
20. Melt the gelatin in a pot over low heat.
21. Stir in 3 tablespoons of the peanut cream into the melted gelatin.
22. Add the gelatin mixture to the rest of the cream.
23. Whip the cream until stiff.
24. Fold the cream into the mixture.
25. Spread the cream over the crust.
26. Place the cake in the refrigerator for 2 hours.
27. Chop the chocolate roughly.
28. Melt the chocolate, remaining cocoa powder, and coconut oil together over a bowl of simmering water.
29. Remove the bowl from the heat.
30. Let the chocolate mixture cool slightly.
31. Spread the chocolate over the cake.
32. Sprinkle the cake with peanuts.
33. Let the topping set.
34. Carefully release the cake from the pan.
35. Cut the cake into slices.

Nutrition per serving

kcal: 325
Protein: 11 g · Fett/Fat: 22 g · Carbs: 22 g