Chocolate Peanut Butter Crunch Cake

Chocolate Peanut Butter Crunch Cake

Serves 12

Chocolatier Magazine Feb/Mar 2006

Chocolate Cake:

2 cups plus 2 tbls sugar

1 ¾ cups flour

¾ plus 2 tbls powdered cocoa, sifted

1 ½ tsp baking powder

1 ½ tsp baking soda

1 ½ tsp salt

2 large eggs

1 cup whole milk

½ cup canola oil

2 ½ tsp vanilla extract

¾ cup plus 2 tbls boiling water

Ganache:

1 pound milk chocolate chopped

1 ½ cups heavy cream

Dacquoise layer:

1/3 cup sliced almonds

½ cup powdered sugar

2 large egg whites, at room temperature

1 tbls sugar

½ cup salted peanuts, chopped

Peanut Butter Crunch:

1 ½ tbls unsalted butter

1 cup peanut butter

3 oz milk chocolate

1 cup rice krispies

Make chocolate cake: Position rack in center of oven and preheat oven to 350F. Spray 9 x 13 (I use two round cake pans its easier and the cake looks nicer when done)with non-stick cooking spray. Place all dry ingredients in a large mixing bowl, and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt Chocolate in microwave stirring after about a minute. In a small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.

Make daquoise: Position rack in center of oven and preheat to 325f using a 13x9 baking pan as a guide, trace a rectangle onto a piece of parchment paper (if using round pans substitute and make two circles using pans as a guide). Turn paper over and place on a large baking sheet.

Combine sliced almonds and confectioners sugar in food processor and process until finel ground. Set aside.

In bowl of electric mixer fitter with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping; once stiff and shiny, and fold in almond flour mixture. Spread onto prepared parchment paper triangles/circles. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch:In a medium bowl, combine butter, peanut better and chocolate. Place bowl over saucepan filled 1/3 of the way with simmering water; heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies, spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Assembly: Using serrated knife cut chocolate cake in half horizontally for form 2 layers. Spread 1/3 of ganaches on tope of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache-covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set about 1 hour. Using serrated knife carefully trim off rough edges of cake; rewarm remaining ganache over a pot of simmering water and spread over top of cake. Serve square of cake with a scoop of frozen vanilla ice cream. (this recipe was re-typed as written from Chocolatier Magazine and I believe the last part of them was written incorrectly in the magazine)