Peanut chocolate mousse cake

Allow an extra 2 hours for cake to set, but trust us - it is well worth the wait. Preparation Time 60 minutes Cooking Time 40 minutes Ingredients (serves 8) 300g dark chocolate (55% cocoa solids), roughly chopped 200g milk chocolate (34% cocoa solids - see top tips), roughly chopped 110g (1/2 cup) caster sugar 1 egg, plus 2 egg yolks 70g (1/4 cup) smooth natural peanut butter (see top tips) 430ml (1 3/4 cups) thickened cream 1 tsp honey 105g (3/4 cup) roasted unsalted peanuts Peanut Meringue 200g roasted unsalted peanuts 55g (1/3 cup) icing sugar 50g (1/3 cup) plain flour 6 egg whites 110g (1/2 cup) caster sugar Caramel sauce 110g (1/2 cup) caster sugar 30g butter 125ml (1/2 cup) thickened cream Method Preheat oven to 180C. Grease a 26cm x 32cm oven tray, then line with baking paper. To make meringue, process nuts, icing sugar, flour and 1 tsp salt in a food processor until finely ground. Using an electric mixer, whisk egg whites to soft peaks. Gradually add sugar and whisk until stiff and glossy. Fold in nut mixture, then spoon into tray and level with a spatula. Bake for 20 minutes or until golden. Cool for 15 minutes. Invert onto a piece of baking paper, then carefully peel away lining paper. Cut width-wise into 3 equal rectangles. Meanwhile, to make mousse, combine 150g dark and 100g milk chocolates, and melt. Place sugar and 80ml (1/3 cup) water in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves, then boil for 5 minutes. Meanwhile, using an electric mixer, whisk egg and yolks for 5 minutes. Reduce speed to low. Whisking continuously, gradually pour hot syrup down side of bowl until combined, then whisk on high speed for 5 minutes or until thick and cool. Add peanut butter, whisk to just combine, then stir in melted chocolate. Using an electric mixer, whisk 250ml (1 cup) cream to soft peaks, then fold into mousse. Place 2 meringue rectangles on a tray. Fold 2 x 40cm sheets of foil into quarters lengthwise. Wrap each strip around rectangles to create a tight collar, then staple to secure. Spoon mousse over meringues, then refrigerate for 1 hour or until set. Meanwhile, to make glaze, stir 125ml (1/2 cup) cream and remaining 150g dark and 100g milk chocolates in a heat-proof bowl over a saucepan of gently simmering water until melted. Remove from heat, stir in honey and remaining 60ml (1/4 cup) cream, then refrigerate for 30 minutes or until spreadable. Carefully peel off foil, then stack mousse-topped meringues. Top with remaining meringue rectangle, then smooth sides. Spread glaze over top and sides of cake, then refrigerate for 30 minutes or until set. Meanwhile, to make caramel sauce, cook sugar and a pinch of salt in a pan over medium heat. When it caramelises, stir to moisten all crystals; it will become grainy, then liquid again. Cook until an amber caramel. Remove from heat, add butter and cream, then stir until smooth (take care as mixture will spit). Cool caramel sauce to room temperature, then drizzle over cake. Scatter with peanuts to serve. Notes Top tips: We used Sanitarium Natural Peanut Butter. From the health food section of supermarkets. Milk chocolate with 34% cocoa solids is available from supermarkets. from masterchefmagazine