Recipe courtesy of WD Cravings
Peanut Butter Bars
- Level: Advanced
- Yield: 22 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 489
- Total Fat
- 35
- Saturated Fat
- 15
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 9
- Cholesterol
- 128
- Sodium
- 190
- Total: 1 day 17 hr 5 min (includes cooling and freezing time)
- Active: 1 hr 35 min
Ingredients
Chocolate Cake:
1 cup all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1 egg
1/2 cup boiling water
1 shot espresso
White Chocolate Whipped Ganache:
1 1/2 cups plus 2 tablespoons heavy cream
3/4 cup 31% white chocolate
1 cup peanut butter
Chocolate Mousse:
3 sheets leaf gelatin
1 1/2 cups 64% chocolate
2 whole eggs plus 10 egg yolks
1/2 cup plus 2 tablespoons sugar
1 1/2 cups heavy cream
Glaze:
1 1/4 cups 64% chocolate
3 tablespoons grapeseed oil
1/4 cup plus 3 tablespoons toasted hazelnuts
Directions
- For the chocolate cake: Preheat the oven to 325 degrees F.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a stand mixer fitted with the whisk attachment; mix well.
- In a separate container, combine the milk, oil, vanilla extract and egg and mix well. Add to the dry ingredients at slow speed, mixing to incorporate, for 3 minutes.
- With the mixer still running, add the boiling water and espresso and mix for about 1 minute on high speed. Transfer to a 9-by-13-inch baking pan and bake for 25 to 27 minutes. Remove from oven and let cool.
- For the white chocolate whipped ganache: In a stockpot over high heat, bring 1/2 cup heavy cream to a simmer. Place the white chocolate in a bowl and slowly add the hot cream to it. Mix until the chocolate is fully incorporated and melted. Add the remaining 1 cup plus 2 tablespoons cold heavy cream, then let this cool overnight in a sealed container.
- The next day, whisk the white chocolate ganache mixture until the desired texture is reached—not too thick or too loose. Fold in the peanut butter gently.
- Place this whipped mixture on top of the chocolate cake, spreading evenly, and place in the freezer until the next day.
- For the chocolate mousse: Place the gelatin in a bowl of cold water to “bloom.”
- In a saucepan over medium heat, melt the chocolate.
- In a heatproof bowl, combine the whole egg, egg yolks and sugar, then whisk until fully combined. Place over a pan of simmering water and cook until it reaches 45 degrees C. Squeeze the excess water out of the gelatin sheets one by one, then whisk into the egg mixture to incorporate.
- Transfer to a stand mixer fitted with the whisk attachment on high speed and whisk for 10 to 12 minutes until fluffy (this is a pâte à bombe).
- In a separate stand mixer bowl, whisk the heavy cream until it reaches stiff peaks, 3 to 4 minutes. Little by little, add small portions of the pâte à bombe into the melted chocolate. Fold well, then add a little bit of the cream to this mixture. Repeat this 3 times. The mousse is ready when it is light and fluffy. Spread this on top the frozen chocolate cake, creating the final layer. Place back in the freezer until it becomes frozen solid, at least 6 hours.
- After the cake is fully frozen, cut this into 1-by-4-inch slices with a hot knife, then place back in the freezer for 1 additional hour.
- For the glaze: In a small heatproof bowl, combine the chocolate, grapeseed oil and hazelnuts. Place this mixture on a pan of simmering water until it melts, not exceeding the 45 degrees C mark.
- Dip the pieces of frozen cake in one by one, fully coating. Freeze 5 minutes, then serve, or transfer to the fridge for a softer texture.