1 hr 5 min

This is a delicious and indulgent dessert cake and a real treat for peanut butter and chocolate lovers.  It is not too difficult to make but you need to allow plenty of time for cooling and refrigerating.

Peanut Butter Mousse Cake

For the Meringue

3 egg whites

160g icing sugar

3 tsp cornflour

100g ground almonds

For the Mousse

140g smooth peanut butter

170g caramel, ready made

250ml + 375ml double cream

4 tsp powdered gelatine

2 tbsp cold water

For the Chocolate Glaze

60g dark chocolate, chopped

50g unsalted butter

2 tbsp golden syrup

50g double cream

For the Peanut Caramel Sauce

100g caster sugar

2 tbsp water

230g double cream

65g smooth peanut butter

50g roasted peanuts, roughly chopped


Grease and line two 22cm cake tins with baking parchment.  Preheat the oven to 160C/140C fan.

In a bowl with an electric hand whisk, beat the egg whites until soft peaks form, then gradually whisk in the icing sugar until the mixture is thick and glossy.  Gently stir in the cornflour and almonds until well incorporated.  Divide the mixture between the tins, smoothing the surfaces and bake for 40 minutes, until dry and crisp.  Leave to cool in the oven with the door slightly ajar.

To make the peanut caramel sauce, place the sugar and water in a saucepan over a low heat and, without boiling, heat until the sugar has dissolved.  Once the sugar has melted and without stirring (if you stir the sugar will crystalize) bring to a medium heat and cook until a golden brown caramel colour.  This can take up to 10 minutes, be patient.  Carefully add the cream, it might spit and splutter. Stir in the chopped roasted peanuts, then transfer the sauce to a heatproof jug and leave to cool.

To make the mousse, in a small bowl sprinkle the gelatine over the cold water.  Set aside and leave to soak.

In a saucepan over a low heat whisk together 250ml of the cream, the peanut butter and caramel until combined.  Take off the heat and whisk in the gelatine until dissolved.  Transfer to a mixing bowl and leave to cool until the mixture just begins to thicken.  Whisk the remaining 375ml of cream until soft peaks form and gently fold into the peanut caramel mixture.

Line with baking parchment the spring clip ring of a springform and place the ring onto a serving dish.  Place a meringue into the ring and top with the mousse.  Top with the second meringue and refrigerate for a minimum of 3 hours or until set.

Once set, make the glaze.  Place the chocolate, butter, golden syrup and cream in a heatproof bowl and set over a saucepan of gently simmering water.  Stir until smooth.  Do not let the bowl touch the water!  Remove the bowl from the heat and let the mixture cool a little.  Remove the spring clip form the cake and pour the glaze onto the cake and, using a pallet knife, smooth and level the glaze.  Once again, let it set in the fridge.

Serve the cake topped with the peanut caramel sauce.

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