very delicious cake
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Indulge in this luscious Snickers Mousse Cake—a decadent treat featuring layers of chocolate, caramel, and peanuts! 🤤🍫✨
Ingredients:
– 1 1/2 cups Oreo crumbs
– 1/4 cup unsalted butter, melted
– 1 1/2 cups heavy cream
– 8 oz dark chocolate, chopped
– 1 tsp vanilla extract
– 1 cup granulated sugar
– 1/4 cup water
– 3/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 cup roasted salted peanuts
– 1 cup caramel sauce (store-bought or homemade)
– 1 1/2 cups heavy cream
– 1/2 cup heavy cream
– 4 oz dark chocolate, chopped
Directions:
1. Preheat your oven to 350°F (175°C). Grab an 8-inch springform pan, give it a good greasing, and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, combine those delicious Oreo crumbs with the melted butter. Press this mixture firmly into the bottom of your prepared pan, creating a solid crust. Pop it in the oven for 10 minutes, then let it cool completely.
3. Now, let’s whip up the chocolate mousse! Heat 1/2 cup of heavy cream in a saucepan until it starts to simmer. Remove it from the heat and stir in the chopped dark chocolate until it melts into a smooth, rich mixture. Allow this to cool to room temperature.
4. In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold this heavenly cream into the cooled chocolate mixture until well combined. Spread this chocolate mousse over your cooled crust and refrigerate it while you move on to the next layer.
5. Time for the caramel peanut layer! In a saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until it dissolves and turns a beautiful deep amber color. Carefully remove it from the heat and mix in the heavy cream and butter until smooth. Stir in those roasted peanuts for that delightful crunch, and then let it cool slightly before spreading it over the chocolate mousse layer. Refrigerate until set.
6. For the caramel mousse, whip the heavy cream until soft peaks form. Gently fold in the caramel sauce, ensuring it’s all well combined. Spread it over the caramel peanut layer and refrigerate to set once again.
7. Let’s finish this masterpiece with a chocolate ganache! Heat 1/2 cup of heavy cream in a saucepan until it simmers. Remove from heat and mix in the chopped dark chocolate, stirring until it’s all gooey and smooth. Let it cool a bit, then pour it over the caramel mousse layer.
8. Refrigerate the entire cake for at least 4 hours or, for the best results, overnight.
9. When you’re ready to serve, carefully remove the cake from the springform pan and place it on a nice serving platter. Slice yourself a piece and enjoy this decadent Snickers delight!
