Peanut Butter Chocolate Crunch Cake Recipe

Dominique Ansel, the pastry chef behind the iconic Cronut, has brought us another dessert masterpiece—the Peanut Butter Chocolate Crunch Cake recipe. Combining the velvety richness of chocolate, the creamy indulgence of peanut butter, and a delightful crunchy texture, this cake is a treat for the senses. Perfect for special occasions or a luxurious dessert to share, this recipe will have you feeling like a professional baker in your own kitchen.

A Brief History of Dominique Ansel’s Peanut Butter Chocolate Crunch Cake Recipe:

Dominique Ansel’s innovative approach to pastries has made him a household name in the culinary world. This cake, a fusion of classic flavors with a modern twist, quickly became a favorite among dessert lovers. Its origin lies in Ansel’s philosophy of combining textures and flavors to create a truly unforgettable experience. The Peanut Butter Chocolate Crunch Cake reflects this vision with its layers of creamy mousse, rich ganache, and crunchy praline base.

Peanut Butter Chocolate Crunch Cake Recipe

Pinklady

Dominique Ansel’s innovative approach to pastries has made him a household name in the culinary world. This cake, a fusion of classic flavors with a modern twist, quickly became a favorite among dessert lovers.

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Prep Time 30 minutes mins

Course Dessert

Servings 10

Calories 450 kcal

Equipment

• Mixing bowls
• Spatula
• Whisk
• Saucepan
• 8-inch springform pan
• Parchment paper

Ingredients

  

For the Praline Crunch Base

• 2 cups (200g) crispy rice cereal
• 1 cup (240g) peanut butter (smooth)
• 3/4 cup (180g) melted dark chocolate

For the Peanut Butter Mousse

• 1 cup (240g) peanut butter
• 1 cup (240ml) heavy whipping cream
• 1/2 cup (100g) granulated sugar

For the Chocolate Ganache

• 1 cup (240ml) heavy cream
• 1 1/2 cups (300g) dark chocolate chips

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Optional Garnishes

• Crushed peanuts
• Chocolate shavings

Instructions

 

• Prepare the Praline Crunch Base

  Line the springform pan with parchment paper.In a mixing bowl, combine the crispy rice cereal, peanut butter, and melted chocolate. Mix until fully coated.Press the mixture evenly into the bottom of the pan to form the base. Refrigerate for 30 minutes.
• Make the Peanut Butter Mousse

  In a large mixing bowl, whip the heavy cream until soft peaks form.In a separate bowl, beat the peanut butter and sugar until smooth.Gently fold the whipped cream into the peanut butter mixture until combined.Spread the mousse evenly over the praline base. Refrigerate for 2 hours.
• Prepare the Chocolate Ganache

  Heat the heavy cream in a saucepan over medium heat until it begins to simmer.Pour the hot cream over the dark chocolate chips in a bowl. Let sit for 2–3 minutes, then whisk until smooth.Allow the ganache to cool slightly before pouring over the mousse layer.
• Assemble the Cake

  Pour the ganache over the mousse, spreading it evenly.Refrigerate for at least 2 more hours or until fully set.
• Garnish and Serve

  Remove the cake from the springform pan and transfer it to a serving plate.Garnish with crushed peanuts or chocolate shavings if desired.Slice and enjoy!

Video

Keyword Peanut Butter Chocolate Crunch Cake Recipe

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– Nutella Hazelnut Crunch Cake
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– Chocolate Peanut Butter Tart
A quick and easy tart with similar flavors.

– Salted Caramel Crunch Cake
A sweet and salty twist on the classic crunch cake.

Frequently Asked Questions About Peanut Butter Chocolate Crunch Recipe:

1. Can I use milk chocolate instead of dark chocolate?

Yes, but milk chocolate will make the cake sweeter and less intense in flavor.

2. Can I substitute almond butter for peanut butter?

Absolutely! Almond butter works well for a nutty alternative.

3. How long can I store the cake?

Store it in the refrigerator for up to 5 days in an airtight container.

4. Can I make this cake gluten-free?

Yes, use gluten-free crispy rice cereal for a gluten-free version.

5. What is the best way to slice the cake?

Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.

6. Can I freeze the cake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

7. Can I make this cake in advance?

Definitely! This cake tastes even better when made a day ahead.

8. What if I don’t have a springform pan?

Use a regular cake pan lined with parchment paper, but carefully lift the cake out once set.

9. Can I add layers to the cake?

Yes, you can add additional mousse or ganache layers if desired.

10. What drinks pair well with this dessert?

A hot cup of coffee, espresso, or a glass of milk complements the flavors perfectly.

Conclusion:

Dominique Ansel’s Peanut Butter Chocolate Crunch Cake is the perfect blend of flavors and textures, offering something for everyone. Whether you’re a chocolate lover, a peanut butter fan, or a crunch enthusiast, this recipe delivers a dessert experience like no other. With its easy-to-follow steps, you can recreate this masterpiece at home and impress your family and friends.

YouTube Video Credits:
Munchies