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.
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
Optional Garnishes
- Crushed peanuts
- Chocolate shavings
Instructions
- Prepare the Praline Crunch BaseLine 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 MousseIn 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 GanacheHeat 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 CakePour the ganache over the mousse, spreading it evenly.Refrigerate for at least 2 more hours or until fully set.
- Garnish and ServeRemove 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!