- 100g soft brown sugar
- 70g cake flour
- 20g cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 large egg, at room temperature
- 60ml buttermilk, amasi, sour cream or full cream yoghurt
- ½ tsp vanilla extract
- 60ml hot espresso
- 35g smooth peanut butter
- 30g salted butter, melted
- 3 tsp gelatine powder
- 3 tsp water
- 1L whipping cream
- 240g dark chocolate, chopped
- 200g white chocolate, chopped
- 60g smooth peanut butter
- 4 large egg yolks
- 140g white sugar
- 100ml water
- 50g dark chocolate, finely chopped
- 45ml cream
- ½ tbsp liquid glucose or honey
- Sea salt flakes, for sprinkling
Preheat the oven to 180°C (160°C for fan-forced).
Grease and line a 20cm Le Creuset Springform Cake Tin. Mix the sugar, flour, cocoa powder, baking powder and bicarbonate of soda together in a large bowl.
Whisk the eggs, buttermilk and vanilla, and add to the dry ingredients.
Combine the coffee, 35g of smooth peanut butter, and 30g of melted butter, and add to the mixture. Mix until just combined. Pour into your prepared Cake Tin and bake for 15-20 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before inverting and setting aside to cool completely.
Level off the top of the cake with a sharp knife if necessary. Clean the cake tin and line the sides with a piece of baking paper that extends past the top of the tin. Place the cake layer back into the cake tin and refrigerate.
To make the mousse, combine 3 Tsp of gelatine powder with 3 Tsp water and set aside for 5 minutes to bloom. Heat 500ml cream to just below boiling point. Remove from the heat, add in the gelatine and stir until the gelatine has melted completely.
In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 500ml cream to soft peaks and set aside.
Place the dark and white chocolate in two separate bowls. Divide 250ml of the cream and gelatine mixture into each bowl of chocolate. Allow to stand for 2 minutes then stir until smooth.
Whisk the peanut butter into the white chocolate mixture.
Whip 4 large egg yolks in a stand mixer until thick and pale. Place 140g of sugar and 100ml water in a saucepan and bring to a boil. Let the mixture simmer until it reaches 120°C on a thermometer. With the mixer running, gradually add the hot syrup down the sides of the bowl into the egg yolks. Whip until the mixture is cool to the touch.
Divide the cooled egg mixture into the room temperature chocolate mixtures. Divide the whipped cream equally and gently fold through the chocolate mixtures.
Pour the peanut butter mousse over the cake and refrigerate to set. This will take approximately 30 minutes. Once set, pour over the dark chocolate mousse mixture and refrigerate until completely set. This can take up to 2 hours.
For the glaze, combine 50g dark chocolate, 45ml cream and ½ Tbsp glucose in a small saucepan. Stir over a low heat until melted and smooth. Let the mixture cool slightly and then spread over the mousse. Place the glaze in the fridge for 1 hour to set. When serving, decorate with flakes of sea salt.
Recipe and image by The Kate Tin.