Peanut Butter Mousse Cake

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* Exported from MasterCook *

 

Peanut Butter Mousse Cake

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Blondie Layer

1/2 cup whole wheat pastry flour

1/2 cup unbleached flour

plus

2 tablespoons unbleached flour

1/2 teaspoon baking powder

1/4 cup Sucanat

1/4 cup grain coffee such as Yannoh, or Inka

1/2 cup canola oil

1/2 cup pure maple syrup

1/4 cup original flavored soy milk

2 teaspoons vanilla extract

2 tablespoons tahini

1 tablespoon creamy peanut butter

1/2 teaspoon salt

Peanut Butter-Chocolate Sauce

1/2 cup pure maple syrup

2 tablespoons cocoa or carob powder

2 teaspoons arrowroot powder

1/2 cup original flavored soy milk

1/4 teaspoon vanilla extract

2 tablespoons creamy peanut butter

Peanut Butter Mousse Filling

1 1/2 pounds firm silken tofu (the boxed kind, like

Mori-Nu)

1/4 cup canola oil

1 cup pure maple syrup

1/4 teaspoon salt

1/2 teaspoon fresh lemon juice

1 tablespoon vanilla extract

6 tablespoons creamy peanut butter

1 cup water

2 tablespoons agar flakes

4 teaspoons arrowroot powder

1/2 cup original flavored soy milk

 

When I was a little girl, peanut butter was about the only food I would touch.

Luckily, my tastes have widened considerably; however, I would still never turn

my back on a good peanutty dessert. The peanut taste here is in the delicate

smooth-as-silk mousse that sits atop a rich-tasting blondie. Decorative peanut

butter and chocolate sauce lines drawn into the topping provide a professional

finish that makes it suitable for birthdays and other special occasions. Be

sure to use a good-quality peanut butter, one whose sole ingredient is peanuts.

Serves 10 to 12

 

Make the blondie layer: Preheat the oven to 350F. Oil a 9-inch springform pan

and set aside. In a medium bowl whisk the flours, baking powder, Sucanat, and

grain coffee to combine.

 

Add to a medium bowl the canola oil, maple syrup, soy milk, vanilla, tahini,

peanut butter, and salt. Whisk together until the ingredients are well

combined. Pour the liquid ingredients into the bowl with the dry ingredients,

whisking all the ingredients together, just until the dry ingredients are

completely moistened.

 

Pour the batter into the oiled pan, spreading it evenly across the bottom.

Place on the center rack in the oven and bake for 20 minutes, or until the cake

has begun to pull away from the sides and a toothpick inserted in the center

comes out clean.

 

Make the peanut butter-chocolate sauce: Add the maple syrup and cocoa to a

small saucepan, stirring until the cocoa is dissolved. In a small bowl,

dissolve the arrowroot in the soy milk to make a slurry. When the maple mixture

begins to bubble, add the slurry, stirring continuously, until bubbles appear on

the surface and the liquid has thickened. Remove from the heat and stir in the

vanilla and peanut butter. Cool the sauce for about 15 minutes and pour into a

squeeze bottle if you have one. This makes putting decorative stripes on the

top graceful and easy.

 

Make the moussse filling: To a food processor fitted with a metal blade, add

the tofu, oil, maple syrup, salt, lemon juice, vanilla, and peanut butter, and

process until smooth.

 

Add the water with the agar flakes to a small saucepan. Heat unntil the liquid

comes to a boil, then lower the heat and gently simmer for 10 to 15 minutes, or

until the agar is completely dissolved. In a small bowl, mix the arrowroot with

the soy milk to make a slurry. Stir the slurry into the hot liquid and cook,

stirring constantly, until the liquid just starts to bubble.

 

Pour the agar mixture into the food processor and process until everything is

thoroughly combined. Pour into the cake pan over the blondie layer.

 

Let the filling set for a few minutes, then paint or pipe the peanut

butter-chocolate sauce onto the top in striped about 1/2 inch apart. Run a

knife or toothpick through the stripes, pulling the design down. Pull the knife

back and forth over the lines so that you get a feathered effect.

 

Place the cake in the refrigerator for about 45 minutes to completely set and

cool. Run a knife around the edge of the cake pan. Release the cake from the

springform rim and serve.

 

 

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Per Serving (excluding unknown items): 200 Calories; 18g Fat (80.9% calories

from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

188mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0