Ever since I ate my first Reese’s Peanut Butter Cup, I’ve been a fan of chocolate and peanut butter, and I have a lot of fun taking that flavor combination to new levels. This dessert has many textures and flavor dimensions and is a winner in more ways than one. I entered this recipe in a Peanut Advisory Board competition, and it came away with first prize. This is one of my most complicated desserts. Make sure to read through the entire recipe before beginning. Freeze any leftovers: they will be fine for about one month, and you can eat them like frozen Snickers bars.

　　

Ingredients

serves 8 on it¿s own or 16 as part of fourplay

　　

For the Chocolate-Peanut Praline

1/2 cup (125g) smooth peanut butter

　　4 1/3 ounces (124g) hazelnut praline paste (see Note)

　　2 ounces (56g) white chocolate (preferably Valrhona), chopped

　　4 ounces (116g) feuilletine (see Note)

　　

For the Hazelnut-Peanut Sponge

1/4 cup (25g) hazelnut flour

　　1/4 cup (25g) peanut flour

　　4 teaspoons (12g) all-purpose flour

　　4 large egg whites

　　Cream of tartar

　　1/2 cup plus 2 tablespoons (125g) sugar

　　3 to 4 tablespoons (32g) coarsely chopped hazelnuts and peanuts

　　

For the Chocolate-Peanut Ganache

5 3/4 ounces (162g) milk chocolate (preferably

　　Valrhona Jivara 40% cacao), finely chopped

　　1 cup (240g) heavy cream

　　1/4 teaspoon (1g) coarse salt

　　1/2 cup (125g) smooth peanut butter

　　

For the Caramel-Chocolate Mousse

1 cup plus 3 tablespoons (285g) heavy cream

　　3 ounces (84g) bittersweet chocolate (preferably Valrhona Le Noir Gastronomie 61% cacao), chopped

　　2 tablespoons (25g) sugar

　　1/4 teaspoon (1g) coarse salt

　　2 large eggs yolk

　　

To Serve

Unsweetened cocoa powder

　　Gold leaf (optional)

　　Peanut Caramel (page 216)

　　Bitter Chocolate Sorbet (page 231)

　　Chocolate Décor swirls (page 265; optional)

　　Almond Praline Powder (page 216; optional)

　　

For the Chocolate-Peanut Praline

Step 1

Line a 9 x 12-inch rimmed baking sheet with parchment.

　　

Step 2

Put the peanut butter and praline paste in a food processor and pulse to combine, scraping the bowl.

　　

Step 3

Melt the chocolate in a glass bowl in the microwave—use 30-second bursts—or melt in a double boiler and add to the food processor. Pulse to combine. Scrape into a bowl. Fold in the feuilletine thoroughly, but try not to break the pieces too much.

　　

Step 4

Turn the mixture out into the baking sheet and use an offset spatula to spread it evenly into the pan. Cover with another piece of parchment and freeze until needed.

　　

For the Hazelnut-Peanut Sponge

Step 5

Heat the oven to 375°F or 350°F on convection. Line a 9 x 12-inch rimmed baking sheet with parchment.

　　

Step 6

Whisk the hazelnut flour, peanut flour, and all-purpose flour together in a bowl. Sift two times to aerate.

　　

Step 7

Put the egg whites and a tiny pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and whisk the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add one-third of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add another one-third of the sugar and continue beating until the whites have formed soft peaks. Add the remaining sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don’t overbeat them.

　　

Step 8

Sift the dry ingredients over the egg whites and fold them in. Spread the mixture evenly into the pan. Scatter the chopped nuts on top, covering the surface lightly but evenly. Bake until lightly browned and springy, about 10 minutes, rotating the pan halfway through baking. Remove from the pan immediately and let cool on the counter.

　　

Step 9

Remove the parchment paper and transfer the cake to a clean 9 x 12-inch rimmed baking sheet lined with parchment.

　　

For the Chocolate-Peanut

Step 10

Put the chocolate in a glass bowl. Melt it partially in the microwave, giving it one 30-second burst.

　　

Step 11

Put the cream in a small saucepan with the salt and bring to a boil over medium-high heat. Add the peanut butter and whisk until smooth.

　　

Step 12

Pour one-third of the cream mixture into the center of the chocolate and stir from the center out toward the edges. Pour in another one-third of the cream mixture and continue to stir from the center out. Pour in the remaining cream mixture and stir, from the center out, until the ganache is completely smooth.

　　

Step 13

Pour a thin layer of the ganache—use about one-quarter of it—over the cake on the baking sheet and spread it evenly.

　　

Step 14

Take the praline out of the freezer and peel off the top piece of parchment. Invert the praline over the ganache and press down firmly all over with your palms to make sure you don’t have any air bubbles between the layers and that the praline will stick to the ganache. Peel off the bottom piece of archment. Spread the remaining chocolate-peanut ganache evenly over the praline and refrigerate until it sets, about 30 minutes.

　　

For the Caramel-Chocolate Mousse

Step 15

Put 2 tablespoons of the cream in a small glass bowl and micro-wave for 30 seconds.

　　

Step 16

Melt the chocolate in a glass bowl in the microwave, in 30-second bursts, stirring between bursts. Let cool to 122°F.

　　

Step 17

Whip the remaining cream to soft peaks.

　　

Step 18

Put the sugar and salt in a very small saucepan and moisten it with enough water to make it the consistency of wet sand. Cook over medium-high heat, swirling the sugar in the pan once it begins to take on color, until it is a rich, dark amber. Pour in the warm cream and stir until smooth.

　　

Step 19

Meanwhile, put the yolks in the bowl of a standing mixer fitted with the whisk. Beat until light. With the mixer on medium, pour the caramel into the yolks, avoiding the whisk and the sides of the bowl. Beat at high speed until cool.

　　

Step 20

Fold about half the whipped cream into the chocolate. Microwave for 10 seconds. Fold in the yolk mixture little by little, incorporating it completely before adding more. Fold in the remaining whipped cream.

　　

Step 21

Spread the mousse evenly over the ganache layer on the baking sheet. Using a pointed cake trowel, comb the mousse to create ridges. Freeze overnight.

　　

To Serve

Step 22

Remove the cake from the pan and dust it lightly with cocoa powder. Cut into pieces to serve on its own, or cut into strips with a very sharp knife and then cut the strips on an angle. Garnish each piece of cake with a little gold leaf, if desired, and serve with the caramel, sorbet, chocolate décor, and praline powder, if desired.

　　

note

Step 23

In the restaurant, I spray the cake with a mixture of equal parts melted chocolate and cocoa butter, using a Wagner paint sprayer.

　　Cooks' Note

　　You can purchase the praline paste online from L’Epicerie. Feuilletine is also available online from L’Epicerie. You could also buy cigarette cookies from a gourmet store and crush them as a substitute for the feuilletine.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__