chocolate peanut butter entremet

stpsr08 avatar
By Shane Pratt
from Drumright, OK

This cake is DELICIOUS! It is very intimidating, at first, only because there are so many elements to this cake, but just take it one step at a time. Once you try the cakey brownie, Crunchy Corn Flakes, & creamy Brulee ALL together, I Promise you won't be disappointed!

serves 8
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For chocolate peanut butter entremet

  • CREME BRULEE
  • 3 c
    heavy cream
  • 1/2 c
    sugar
  • 2 tsp
    vanilla almond bark
  • 7
    egg yolks
  • CHOCOLATE BROWNIE BASE
  • 3.53 oz
    butter
  • 2
    eggs
  • 1 c
    sugar
  • 1 tsp
    vanilla
  • 3/4 c
    ap flour
  • 1/4 c
    cocoa powder
  • 1 tsp
    baking powder
  • PEANUT BUTTER MOUSSE
  • 1 qt
    heavy cream
  • 1/2 c
    powdered sugar
  • 1/2 c
    peanut butter
  • CHOCOLATE GANACHE
  • 1 c
    heavy cream
  • 8 oz
    dark chocolate
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How To Make chocolate peanut butter entremet

  • 1
    For the CREME BRULEE Heat the Heavy Cream and half of the sugar until you see steam. Mix the other half of the sugar with the yolks. Once your cream is steaming, Temper the eggs by ladling HALF the cream mixture into the yolks. *You MUST whisk the entire time, to prevent scrambling* once your yolks are warmed up, combine both mixtures & pour into an 8 inch round pan, lined with aluminum foil. Bake @325 in a water bath, until cream has set. This could take up to an hour.
  • 2
    For the Brownie Melt the butter & whisk in the eggs, sugar and vanilla. Then add the flour & cocoa powder to the butter mixture & stir till combined. Pour into an 8 inch round pan, lined with aluminum foil. Bake @ 325 10 minutes, until it is firm to the touch.
  • 3
    For the Peanut Butter Mousse Whip the Cream & sugar with a mixer, on high, until stiff peaks form. Fold in Peanut butter & Refrigerate
  • 4
    For the Ganache cook the cream & chocolate in a double boiler until melted & combined. set aside.
  • 5
    Melt Chocolate and coat corn flakes. Spread out on a plate & refrigerate until ready to use.
  • 6
    To Assemble cake, break up & cover the top of the cooled Creme Brulee with the corn flakes. Next place the Brownie base on top. turn this upside down and remove the foil from the Creme Brulee. Ice this as you would a regular cake, with the peanut butter mousse, and return to the freezer for the Mousse to chill, but not freeze. remove from freezer and top with Ganache!

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