I was pondering whether I should use “gâteau” in the translation for this cake, from Swedish food-magazine Vego, simply because it sounds like such an un-French thing to do… Frozen Snickers Gâteau? Hmm…
Personally, this cake is one of my favourites. I mean, chocolate and peanut butter?! Need I say more? …
I will anyway.
I adore this cake! Heck, even my fussy brother likes this cake. It is not sickly sweet, as one may have thought from the name, and the salted peanut topping is such a de-li-cious combination for the sweeter mousse. Best of all is in combination with a fresh cuppa coffee. Okay, rant completed – go make this cake now!
→ 300 g. digestives
→ 150 g. dairy-free butter
→ 100 g dark chocolate
→ ½ dl milk of choice
→ ½ dl cacao powder
→ 1 dl peanut butter
→ 1 dl syrup
→ a pinch of salt
→ 2½ dl dairy-free whipping cream (like alpro)
→ Chocolate sauce (I make my own – equal parts cacao, sugar + water)
→ 1 dl salted peanuts
Digestive crust: 1. Melt the butter. 2. Crush the digestives in a blender. 3. Mix the two together and press out in a cake or pie dish. 4. Place in freezer while you make the mousse.
Mousse: 1. Chop the chocolate roughly and mix with milk, cacao, peanut butter, syrup and salt in a saucepan. 2. Melt together on low heat until you have a smooth and shiny cream. Leave to cool a little. 3. Whip the cream until it is light and fluffy. 4. Carefully turn down the chocolate mixture in to the whipped cream using a spatula. 5. Fill the digestive crust and leave the mousse to set in the freezer for at least 3 hours.
Remove the cake from the freezer about half an hour prior to serving. Sprinkle with chocolate sauce + roughly chopped salted peanuts.