For today's We Cook Book post we decide to share with you a delicious recipe for a Peanut Butter Crunch Cake from the newest cookbook from Dominique Ansel, Everyone Can Bake.
This Peanut Butter Crunch Cake combines a delicious smooth peanut butter mousse with a crunch and chocolaty puffed rice base. If chocolate and peanut butter is your thing you definitely need to try this recipe!
70 g (2 cups) puffed rice
35 g (2 tablespoons) light corn syrup
18 g (1 tablespoon plus 3/4 teaspoon) granulated Sugar
70 g (2 1/2 ounces) milk chocolate or dark chocolate
11 g (1 tablespoon plus 1/2 teaspoon) unflavoured powder gelatine
55 g (1/4 cup) cold water
160 g (2/3 cup) whole milk
100 g egg yolks (5 large)
100 g (1/2 cup) white granulated sugar
225 g (1 cup) creamy peanut butter
400 g (1 2/3 cups) whipping cream
220 g (3/4 cup plus 3 tablespoons) whipping cream
45 g (3 tablespoons) whole milk
220 g (7 1/4 ounces) semisweet or bittersweet dark chocolate*, chopped
45 g (1 1/2 tablespoons) unsalted butter, at room temperature
* It's important to use a good-quality dark chocolate like Valrhona or Callebaut. Some chocolate bars contain aditives or artificial ingredients that will prevent you from getting the silky consistency you're aiming for when making ganache.