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Inspired by the amazing bar sneakers, I came out with a decadent and elegant dessert, perfect for the upcoming holidays or any other event all year round. This amazing sneaker cake is made from a peanut chocolate cake on the bottom with a sticky salty caramel layer that is irresistible, followed by a peanut mousse and a silky-flavored cream cheese and everything with a glossy chocolate glaze. Could it be better than that? Not to mention it is also gluten free.
I’m pretty excited about how this cake came out and the amazing combination of flavors it explodes from. The cake is very balanced, not too sweet, the sticky salty caramel layer with pieces of peanut crunch is absolutely delightful and blends so well with the peanut sponge and the smooth peanut mousse. All of these layers along with their different texture bring an amazing experience to your taste buds.
The recipe is not too difficult, each step is quite easy and quick to prepare. With a little patience and organizing your efforts will be rewarded for sure. Hope you try it and enjoy!
Ferrero Rocher mousse cake
Bounty mousse cake
40 minutes + cooling time
- Provides about 12-14 servings
- Chocolate peanut cake
- 2 Eggs, separated
- 1/4 tsp (1 g) salt
- 1/3 cup (70 g) sugar
- 2/3 cup (70 g) Roasted peanuts without ground salt
- 1/4 cup (30 g) unsweetened cocoa powder
- Caramel peanut layer
- 1 cup (200 g) sugar
- 3 tbsp (45 ml) water
- 3.5 ounces (100 g) whipping cream
- 4 tbsp (60 g) Salt without salt
- 1 tsp (5 g) salt
- 1 tsp (5 g) Vanilla extract
- 1/2 tbsp (5 g) gelatin powder
- 2 spoons (30 ml) water, for dissolving the gelatin
- 1 cup (100 g) unsalted, roasted peanuts
- Peanut butter cream cheese mousse
- 1 1/4 cup (300 g) Cream cheese
- 1/2 cup (120 g) Peanut butter Cream, room temperature
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 g) Vanilla extract
- 2 1/2 tsp (8 g) gelatin powder
- 3 tbsp (45 ml) water
- 1 1/4 cup (300 g) whipping cream (35% fat), cooled
- Chocolate glaze
- 6 ounces (180 g) Semi-sweet chocolate
- 3/4 cup (180 g) whipping cream
- 2 1/2 tbsp (37 ml) milk
- 2 1/2 tbsp (37 g) Salt without salt, at room temperature
- For decoration
- 3 tbsp (45 g) Peanut butter cream
- Chopped peanuts
- Peanut halves
Make a chocolate peanut cake. Preheat oven to 325 F (160C). Grease an 8-inch (20 cm) pan with butter and line with baking paper.
Separate the whites from the yolks. Add salt to the egg whites and start whisking until foamy.
Gradually add sugar and continue to whisk until soft peaks form.
Gently fold in beaten egg yolks, ground peanuts and cocoa powder.
Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted in the center comes out clean. Do not overcook.
Prepare the salted caramel peanut layer. Place the sugar and water in a saucepan with a heavy medium bottom over medium-high heat, and cook without stirring until the sugar melts and acquires a dark caramel color.
Remove the pan from the heat and add the cream. It’s bubbling a little.
Cook for about a minute, stirring constantly with a wooden spoon or spatula until smooth.
Remove from the heat and add vanilla extract, salt and butter. Mix well until smooth. Transfer to a bowl and set aside.
Dissolve gelatin in 2 tablespoons of water and let it swell for 5-10 minutes.
Add the blooming gelatin to the hot caramel and mix until completely dissolved. Let cool.
Stir the roasted peanuts into the caramel.
Line a 7-inch (18 cm) round mold or ring with cling film.
Pour the caramel mixture into a pan and freeze for 2-4 hours or even overnight.
Make the peanut butter cream cheese mousse.
Dissolve gelatin in cold water and let it rise for about 5 to 10 minutes.
In a large bowl, mix cream cheese until smooth. Add powdered sugar, vanilla and peanut butter and mix to combine. Place the gelatin on low heat just until the gelatin melts and pour it over the cream cheese mixture and mix to combine.
In another bowl, mix cream until soft peaks form. Gently fold the cream into the cream cheese and peanut butter mixture.
Assemble the cake. Remove the caramel from the freezer. Turn the sponge cake over the caramel. Turn over and be sure to leave a של inch (1 cm) border from the caramel to the edge of the cake.
Place a cake ring around the cake and line with an acetate sheet.
Cool the mousse on the sides and top. Smooth the top using an offset spatula.
Cover and refrigerate for 4-6 hours or overnight.
Prepare the chocolate glaze. Place the chocolate in a heatproof bowl and melt on a Ben Marie.
In a small pot, add cream and milk and bring to a boil.
Gradually combine in melted chocolate.
Add butter and stir until dissolved.
Remove the cake from the refrigerator, remove the ring and acetate sheet and place the cake on a wire rack or simply on a bowl or pan that is placed on a pan lined with cling film to collect the excess.
Pour the icing on top and the edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped peanuts.
Transfer the cake to a serving plate and place in the refrigerator for 20 minutes to set the glaze.
Melt peanut butter over a very low heat and transfer to a perfusion bag equipped with a standard nozzle No. 2.
Sprinkle a few rows on top of the cake and garnish with peanut halves.
Slice and enjoy!
One serving out of 14 -Calories:480, Oil:36.2 g, Saturated fat:17.8 g, Carbohydrates:34.7 g, Sugar: 29 g, Fiber:2.7 g, Protein:10.1 g, Cholesterol:98 mg, Sodium 327 mg 14%, vitamin D 5 mg 26%, calcium 65 mg 5%, iron 2 mg 13%, potassium 272 mg 6%, daily percentage values are based on a diet of 2000 calories