Chocolate Peanut Butter Pound Cake

Directions

*Can use semisweet chocolate, chopped PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil.

Mix together 1½ 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 ⅔ cup 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 medium 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 peaks.

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 medium saucepan over low heat until cream simmers and butter is melted.

Turn off heat.

Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1½ hours.

Invert loaf onto cake rack. Remove pan; remove foil.

Pour glaze over mousse and smooth all surfaces.

Transfer mousse to serving platter.