Chocolate Mousse Cake with Peanut Butter

Ingredients

• 60 g cocoa powder (4 tbsp)
• 130 g spelt flour (Type 1050)
• 1 pinch salt
• 1 egg
• 100 g coconut palm sugar
• 80 g Butter
• legume for blind baking
• 5 sheets of white gelatin
• 0.5 Vanilla bean
• 75 g fine peanut butter
• 500 g cream cheese
• 200 ml whipping cream
• 80 g dark chocolate (70% cocoa content)
• 25 g coconut oil

Instructions

1. 1.

   Knead 3 tbsp cocoa, flour, salt, egg, 40 g coconut palm sugar and butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough slightly larger than the pan and line a springform pan with it, creating an edge. Prick the base several times with a fork, cover with parchment paper and sprinkle legumes on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes. Remove, discard legumes and parchment, and let the base cool.

3. 3.

   Soak gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Mix vanilla seeds with peanut butter, cream cheese and remaining coconut palm sugar until smooth. Melt gelatin over low heat, stir into 3 tbsp peanut butter mixture, then fold into the rest of the filling. Whip cream to stiff peaks and fold in. Spread the cream over the base and chill for 2 hours.

4. 4.

   Coarsely chop chocolate. Melt chocolate, remaining cocoa powder and coconut oil together over a double boiler. Remove from heat, let cool slightly, then spread over the cake. Sprinkle with peanuts and allow to set. Carefully unmold the cake and cut into servings.