*  Exported from  MasterCook  *

                    Chocolate Peanut Butter Pound Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Cakes
                Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Powdered sugar -- sifted
     3/4  cup           Creamy peanut butter
   2      tablespoons   Creamy peanut butter
   6      ounces        Cream cheese (room temp)
   3      tablespoons   Whipping cream
   2                    Large egg whites
                        -----CHOCOLATE MOUSSE-----
   1      cup           Whipping cream
     1/3  cup           Sugar
   8      ounces        Bittersweet chocolate*
   1 1/2  teaspoons     Instant espresso powder
   2 1/2  tablespoons   Hot water
   3                    Egg yolks
                        -----CHOCOLATE GLAZE-----
     2/3  cup           Whipping cream
   5      tablespoons   Butter
   5      ounces        Semisweet choc. -- chopped
                        -----GARNISH-----
     1/3  cup           Fresh raspberry (opt)
                        Fresh mint sprigs

*Can use semisweet chocolate, chopped
 PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil.
Mix together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth.
 Mix in cream.
Beat egg whites in medium bowl until soft peaks form.
 Gradually add remaining 2/3 c. sugar and beat until stiff and shiny.
 Fold whites into peanut butter mixture in 2 additions. 
Tilt prepared pan lengthwise at 45 degree angle. 
 Spoon in peanut butter mousse and smooth top.
 (Mousse will form triangle down length of pan.)
 Set pan in freezer, propping to hold angle.
Freeze until mousse is firm, about 1 hour.

 CHOCOLATE MOUSSE - Heat cream and sugar in heavy small pan over very low heat, 
stirring just until sugar dissolves. Transfer to med. bowl and refrigerate until well chilled.
Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 min.
 Dissolve expresso powder in hot water in small bowl. 
Whisk in yolks. Add mixture to warm chocolate and stir until mixture
 is smooth and slightly thickened.
 Let stand until batter is cooled to room tem, but not set. 
Beat chilled cream to soft epaks. Fold cream into chocolate mixture in 2 additions.
 Set pan with frozen peanut butter mousse flat onto work surface. 
spoon chocolate mousse over frozen peanut butter mousse. 
 Smooth top.  cover pan.  Freeze until chocolate is firm, 6 hours or overnight.

 GLAZE - Heat cream and butter in med. saucepan over low heat until cream
 simmers and butter is melted.

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