Easter Chocolate Peanut Butter Mousse Cake!
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes
Cooking time: 1 hour 10 minutes
- 100g/3.5ozs. butter
- 280g/10ozs. dark or milk chocolate
- 130g/4.6ozs. brown sugar
- 110g/4ozs. almond meal
- 1/2 cup peanut butter
- 2 tablespoons cream
- 4 eggs at room temperature
For mousse:
- 100g/3.5ozs. chocolate
- 1 cup cream
- 1/2 cup smooth peanut butter
For "nest"
- 100g/3.5ozs. dark chocolate
- 1/2 cup shredded coconut
- 6-7 speckled Easter eggs
Step 1 - Line a 17cm/6.8inch tin with parchment on the base and sides. Preheat oven to 160C/320F. Melt the butter and chocolate together until smooth. Whisk in the eggs, one at a time beating well between addition. Then whisk in the brown sugar and almond meal. Then whisk the peanut butter and cream together and add this in. Pour into the tin and bake for 5-55 minutes or until the centre is set. Cool in the tin completely.
Step 2 - Make the mousse. Melt the chocolate for the mousse. Then whip the cream until it starts to take shape and then add in the peanut butter and combine until you get a smooth, fluffy mix. Pour in the chocolate and whip. Store in the fridge until needed.
Step 3 - Make the chocolate nest. Melt the chocolate and then mix in the coconut.
Step 4 - To assemble the cake you can dig out the centre (which will be gloriously gooey) to provide a bit of a hole to dig the mousse in. Spread the mousse over the cake and then arrange the coconut chocolate into a nest shape with teaspoons. Place the Easter eggs on top.