Description
If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.
Ingredients
- Chocolate Wafer Crumbs
- Sugar
- Cinnamon
- Butter
- Creamy Peanut Butter
- Cream Cheese
- Powdered Sugar
- Vanilla
- Whipping Cream
- Instant Espresso Powder
- Bittersweet Chocolate
Instructions
- For the crust: set oven to 325f
- In a food processor blend the wafers, sugar and cinnamon to fine crumbs
- Add in melted butter and blend with on / off turns
- Press the crumb mixture onto bottom and up sides of a 10-inch springform pan
- Bake for about 15 minutes, or until crust starts to puff up and darkens
- Cool completely
- For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended
- Add in powdered sugar, and 1-1 / 2 tablespoons vanilla
- Beat well until blended
- Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form
- Using a spatula fold into peanut butter mixture in three or four additions
- Spoon into prepared cooled crust
- For the topping: combine 1 / 2 cup whipping cream, 1 / 4 cup sugar and espresso powder in a heavy medium saucepan
- Stir over medium heat until the espresso powder dissolves and mixture comes to a simmer
- Remove from heat
- Add in the chopped chocolate
- Whisk until melted and smooth
- Whisk in 1 teaspoon vanilla
- Cool for 6 minutes
- Spread topping evenly over the filling
- Refrigerate cake until cold
- Serve cake chilled and keep refrigerated